Directions:
- Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
- Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill.
- Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
- Remove the skin and cartilage from the salmon and flake.
- Fold in the finely flaked salmon.
- In a separate bowl, whip the cream until it is thickened to peaks and fluffy.
- Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowl or decorative mold.
- Cover and chill for at least 4 hours.
- Serve with cracked pepper water crackers, or plain water crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.25 Kcal (411 kJ) | ||
| Calories from fat | 72.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.05g | 12% | |
|---|---|---|---|
| Cholesterol | 30.21mg | 10% | |
| Sodium | 363.15mg | 15% | |
| Potassium | 81.86mg | 2% | |
| Total Carbs | 1.24g | 0% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 187.69 Kcal (786 kJ) | ||
| Calories from fat | 138.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.38g | 12% | |
|---|---|---|---|
| Cholesterol | 57.72mg | 10% | |
| Sodium | 693.75mg | 15% | |
| Potassium | 156.38mg | 2% | |
| Total Carbs | 2.37g | 0% | |
| Sugars | 0.17g | 0% | |
| Dietary Fiber | 0.16g | 0% | |
| Protein | 9.96g | 10% | |
| Vitamin C | 1.4mg | 1% | |
| Iron | 0.6mg | 2% | |
| Calcium | 35.9mg | 2% | |
* 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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