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Salmon Mayonnaise

Global.Potpourri's picture
Ingredients
  Salmon 5 Pound
  Prepared court bouillon 1 Cup (16 tbs)
  Unflavored gelatin 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Mayonnaise 1 Tablespoon
  Ripe olives 1 Tablespoon
Directions

Wrap the salmon in cheesecloth, leaving enough extra at the ends to make handling easy.
Cook it in the Court Bouillon until it reaches an internal temperature of 160°F., about 10 minutes to the pound.
Remove, unwrap, and allow to cool.
Dissolve the gelatin in the water.
Mix with 3 cups mayonnaise and cover the fish completely with the mixture.
Garnish with rings of ripe olives, pieces of pimiento, and halves of blanched almonds.
Surround with deviled eggs.
Pass extra mayonnaise, made with lemon juice instead of vinegar.
Makes 10 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blanching
Ingredient: 
Salmon
Interest: 
Everyday
Preparation Time: 
10 Minutes

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