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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
1 (15 1/2-ounce) can red salmon, undrained |
2 envelopes unflavored gelatin |
1 cup chopped onion |
1/2 cup mayonnaise |
1/2 cup commercial sour cream |
2 tablespoons lemon juice |
1 teaspoon garlic salt |
1/4 teaspoon dried whole dill weed |
1/4 teaspoon white pepper |
4 sprigs fresh parsley |
aspic |
cooked shell pasta |
green onions, blanched and cut into strips |
paprika |
assorted crackers |
Directions:
1. Drain salmon, reserving liquid; add water to salmon liquid to yield 1/2 cup. Combine salmon liquid and gelatin in a small saucepan; cook over medium heat, stirring constantly, until gelatin dissolves. Remove from heat, and set aside.
2. Remove skin and bones from salmon, and discard; flake salmon.
3. Place gelatin mixture, salmon, onion, mayonnaise, sour cream, lemon juice, garlic salt, dill weed, pepper, and parsley in container of an electric blender; process until smooth. Pour mixture into a lightly oiled 5-cup fish mold. Chill until firm.
4. Unmold onto a serving tray. Garnish with aspic, cooked pasta, and green onion strips; sprinkle with paprika as desired. Serve with assorted crackers.
5. Note: Recipe may also be prepared in a food processor. Position knife blade in processor bowl; add ingredients. Process until smooth, and proceed as directed.
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