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Gelee De Saumon

Western.Chefs's picture
Ingredients
  Gelatin 1 Tablespoon
  Boiling water 125 Milliliter (1/2 Cup)
  Lemon juice 2 Tablespoon
  Onion 1 Small, sliced
  Mayonnaise 125 Milliliter (1/2 Cup)
  Dried dill weed 1 Teaspoon
  Cooked salmon/1 pound, 450 gram canned salmon, drained 1 Pound, boned, skinned (450 Gram)
  Whipping cream 250 Milliliter (1 Cup)
  Salt 1 Teaspoon
Directions

Lightly oil a 1-quart (1-liter) mold or loaf pan.
Dissolve the gelatin in the water and pour it into a blender with the lemon juice and onion.
Blend for 40 seconds.
Add the mayonnaise, dill and salmon and blend for a few seconds.
Add the cream one-third at a time, blending for a few seconds after each addition.
If necessary add a little salt.
Blend for 30 seconds.
Pour the mixture into the mold.
Cover and chill for at least 2 hours before turning it out onto a serving dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Salmon
Interest: 
Gourmet
Preparation Time: 
120 Minutes
Servings: 
4

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