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Cucumber Salmon Ring

Charles.Durand's picture
Ingredients
  Lime flavored gelatin 3 Ounce (1 Package)
  Boiling water 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Grated peeled cucumber 1 Cup (16 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Seasoned salt 1 Teaspoon
  Cider vinegar 2 Tablespoon
  Canned salmon 16 Ounce, drained, flaked (1 Can)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped sweet pickle 1⁄3 Cup (5.33 tbs)
Directions

Dissolve lime-flavored gelatin with 1/2 teaspoon seasoned salt in boiling water.
Stir in 1 cup cold water and the lemon juice.
Chill until slightly thicker than thick, unbeaten egg white.
Stir in cucumber; turn into a 1 1/2 quart ring mold.
Chill until just set, but not firm.
Meanwhile, soften unflavored gelatin in 1/4 cup cold water; set over low heat and stir until gelatin is dissolved.
Blend with a mixture of the mayonnaise, 1 teaspoon seasoned salt, and vinegar.
Mix in salmon, celery, and pickle.
Spoon salmon mixture into mold over first layer.
Chill until firm.
Unmold onto a serving plate and garnish with salad greens.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Salmon

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