Directions:
- Soften gelatin in cold water. Combine egg yolks, salt, mustard, and paprika in top of a double boiler. Gradually add butter, milk, and lemon juice; mix well. Cook over boiling water, stirring constantly, 15 minutes. Add gelatin, stirring until dissolved. Gently fold in salmon. Pour mixture into a lightly oiled 5 1/2-cup fish mold. Cover and chill until firm.
- Unmold salmon onto a chilled serving plate; decorate fish with olive slices for eyes, and carrot slices for mouth and fins, if desired. Garnish tray with parsley. Serve with melba toast rounds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.59 Kcal (208 kJ) | ||
| Calories from fat | 30.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 5% | |
|---|---|---|---|
| Cholesterol | 50.38mg | 17% | |
| Sodium | 210.42mg | 9% | |
| Potassium | 76.81mg | 2% | |
| Total Carbs | 1.75g | 1% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.76 Kcal (372 kJ) | ||
| Calories from fat | 53.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 5% | |
|---|---|---|---|
| Cholesterol | 90.18mg | 17% | |
| Sodium | 376.61mg | 9% | |
| Potassium | 137.47mg | 2% | |
| Total Carbs | 3.13g | 1% | |
| Sugars | 2.37g | 5% | |
| Dietary Fiber | 0.15g | 0% | |
| Protein | 5.93g | 7% | |
| Vitamin C | 3.6mg | 3% | |
| Iron | 0.6mg | 2% | |
| Calcium | 90.4mg | 5% | |
* 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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