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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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Another family fav. I usually double this recipe because it disappears so fast. Ingredients:
1 (7 3/4 ounce) can salmon, drained |
2 hard-boiled eggs, mashed |
1/2 cup stuffed olives, minced |
1/4 cup celery, chopped finely |
1/4 cup green onion, chopped finely |
1 teaspoon dill weed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (1/4 ounce) envelope unflavored gelatin |
1/4 cup cold water |
1 cup mayonnaise or 1 cup salad dressing |
1 tablespoon lemon juice |
Directions:
1. Mix salmon, eggs, olives, celery, onion, dill, salt and pepper in bowl.
2. Soften gelatin in cold water-SET OVER HOT WATER to completely dissolve.
3. Stir gelatin, mayo and lemon juice.
4. Combine with salmon mixture.
5. Spoon into a 3-cup mold.
6. Refrigerate until firm, approximately 2 hours.
7. To unmold, set in warm water and turn upside-down onto plate.
8. Serve with crackers.
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