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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 15 |
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This is a summer favorite. Serve with a refreshing cucumber salad, or as a spread for crackers. Cook time equates to 6 hours chilling. Ingredients:
1 (14 3/4 ounce) can red salmon, drained,with skin and round bones removed |
1/2 cup white wine vinegar |
4 teaspoons gelatin |
1/4 cup hot water |
4 teaspoons sugar |
1 teaspoon dry english-style mustard |
4 teaspoons creamed horseradish |
4 teaspoons mayonnaise |
3/4 cup finely diced celery |
2 teaspoons chopped capers |
2 tablespoons finely chopped green onions |
2 tablespoons finely chopped bread and butter pickles |
1/2 cup low-fat whipping cream |
Directions:
1. In a mini food processor, blend salmon with vinegar, then transfer to a bowl.
2. Whisk gelatine into hot water with a fork until dissolved.
3. When cool, combine gelatine mixture with sugar, mustard, creamed horseradish and mayonnaise, and stir into salmon.
4. Then fold the celery, capers, green onions and bread and butter pickles, through the salmon mixture.
5. Lastly, lightly whip the cream and add.
6. Taste for seasoning and add a smidgen of salt and pepper if desired.
7. Spoon into a lightly oiled 4-cup mould.
8. Refrigerate for six hours, or until chilled and set.
9. To unmould, quickly dip in hot water, then turn upside down onto a serving platter.
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