Directions:
- Poach the salmon with the bay leaf in 1 1/2 cups water.
- When firm, drain and keep the stock.
- Discard the bay leaf and any skin and bones, and flake the salmon.
- Soak the gelatine in 1/4 cup of the cooled salmon stock.
- Heat the remaining stock and stir into the gelatine until dissolved.
- Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and whizz well.
- Pour into a lightly oiled 8 x 4 loaf pan.
- Chill until set.
- Unmold and garnish with a few fronds of dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.72 Kcal (715 kJ) | ||
| Calories from fat | 132.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.72g | 23% | |
|---|---|---|---|
| Cholesterol | 23.49mg | 8% | |
| Sodium | 133.67mg | 6% | |
| Potassium | 32.13mg | 1% | |
| Total Carbs | 0.41g | 0% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 7.45g | 15% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 10mg | 56% | |
| Calcium | 4.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 277.58 Kcal (1162 kJ) | ||
| Calories from fat | 215.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.93g | 23% | |
|---|---|---|---|
| Cholesterol | 38.2mg | 8% | |
| Sodium | 217.34mg | 6% | |
| Potassium | 52.24mg | 1% | |
| Total Carbs | 0.67g | 0% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.13g | 0% | |
| Protein | 12.11g | 15% | |
| Vitamin C | 2.4mg | 3% | |
| Iron | 16.3mg | 56% | |
| Calcium | 7mg | 0% | |
* 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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