Directions:
- In a mini food processor, blend salmon with vinegar, then transfer to a bowl.
- Whisk gelatine into hot water with a fork until dissolved.
- When cool, combine gelatine mixture with sugar, mustard, creamed horseradish and mayonnaise, and stir into salmon.
- Then fold the celery, capers, green onions and bread and butter pickles, through the salmon mixture.
- Lastly, lightly whip the cream and add.
- Taste for seasoning and add a smidgen of salt and pepper if desired.
- Spoon into a lightly oiled 4-cup mould.
- Refrigerate for six hours, or until chilled and set.
- To unmould, quickly dip in hot water, then turn upside down onto a serving platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 38.13 Kcal (160 kJ) | ||
| Calories from fat | 21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 4% | |
|---|---|---|---|
| Cholesterol | 6.52mg | 2% | |
| Sodium | 49.42mg | 2% | |
| Potassium | 34.09mg | 1% | |
| Total Carbs | 2.09g | 1% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 123.48 Kcal (517 kJ) | ||
| Calories from fat | 68.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 4% | |
|---|---|---|---|
| Cholesterol | 21.12mg | 2% | |
| Sodium | 160.03mg | 2% | |
| Potassium | 110.39mg | 1% | |
| Total Carbs | 6.77g | 1% | |
| Sugars | 3.32g | 4% | |
| Dietary Fiber | 1.12g | 1% | |
| Protein | 6.4g | 4% | |
| Vitamin C | 2.3mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 86.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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