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Salmon Sour Cream Mold

Ingredients
  Unflavored gelatin 1 Tablespoon
  Sour cream sauce mix 1 Tablespoon
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Canned salmon 16 Ounce
  Diced celery 1⁄2 Cup (8 tbs)
Directions

Soften gelatin in 1/2 cup cold water; stir over low heat till gelatin dissolves.
Cool.
Prepare sour cream sauce mix according to package directions.
Blend in mayonnaise, lemon juice, and dillweed.
Gradually stir in gelatin.
Drain salmon, discarding skin and large bones.
Flake.
Fold salmon and celery into sour cream mixture.
Turn into 3 1/2-cup mold.
Chill till firm, 4 to 5 hours.
Unmold

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Party

Rate It

Your rating: None
4.1
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1636 Calories from Fat 1089

% Daily Value*

Total Fat 121 g185.7%

Saturated Fat 7.9 g39.5%

Trans Fat 0 g

Cholesterol 192 mg64%

Sodium 3194.7 mg133.1%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1.2 g4.7%

Sugars 3.7 g

Protein 100 g199.5%

Vitamin A 6.9% Vitamin C 11.8%

Calcium 5.5% Iron 5%

*Based on a 2000 Calorie diet

3 Comments

Anonymous's picture
I got this recipe from Better Homes New Cook Book, but I can find envelope sour cream sauce mix that they recommend. I used to be able to get it back in the 70's and 80's which is when this recipe in that cook book. What can I substitute it with. Thank you Carol
Anonymous's picture
I got the original recipe from Better Homes and Gardens New Cook Book August 1970. I really enjoyed it when I made it but I can't find the envelope sour cream sauce mix anymore. What would be a substitute for that now. Thanks Carol
Anonymous's picture
I think Sour milk or buttermilk with butter can be a good sour cream substitute to try.
Salmon Sour Cream Mold Recipe