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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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A palate-pleasing, glistening aspic from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is chilling time, which is approximate. For best result, I'd recommend making this the day before. Ingredients:
1 1/2 tablespoons gelatin |
1/4 cup cold water |
2 cups water, boiling |
1/4 cup lemon juice (fresh is best) |
1/4 teaspoon salt |
1 tablespoon sugar |
1 lb salmon, drained and boned |
2 eggs, hard-cooked and peeled and cut into quarters |
6 stuffed green olives, cut in halves |
1/2 cup celery, diced |
2 tablespoons green bell peppers, cut into fine shreds |
cucumber, for garnish |
radish (to garnish) |
lemon (to garnish) |
Directions:
1. Sprinkle gelatin on cold water and let stand for five minutes.
2. Add boiling water and stir until gelatin dissolves.
3. Add lemon juice, salt and sugar.
4. Rinse a round shallow pan or mold in cold water or spritz lightly with cooking spray.
5. Pour a portion of the gelatin in the bottom and set aside to congeal in the refrigerator.
6. When firm, place salmon in center of the pan; arrange hard-boiled eggs, olives, celery and green pepper artistically around the salmon.
7. Add remaining gelatin and chill until firm.
8. Unmold onto a large platter and garnish with thin slices of cucumber, lemon and radishes.
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