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Russian Sardine Salad

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Ingredients
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Beef bouillon 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  Hard cooked eggs 3 , sliced
  Boneless skinless sardines 2 Can (20 oz)
  Green onions 1 Tablespoon, finely chopped
Directions

Soften gelatin in cold water.
Heat beef bouillon and add lemon juice and gelatin.
Stir until gelatin is dissolved.
Chill until aspic thickens.
Use one fourth of the aspic to coat a mold and chill until set.
Arrange sliced eggs in a decorative pattern on top of aspic.
Cut sardines in 1 1/2 inch lengths and alternate with eggs in a pattern.
Sprinkle onions over the top.
Spoon over remaining aspic and chill until firm.
Unmold and garnish with lemon slices dipped in chopped parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Fish

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