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Molded Fish Salad

Salad.Dominion's picture
Ingredients
  Cream of tomato soup 10 1⁄2 Ounce, condensed
  Condensed cream of tomato soup 10 1⁄2 Ounce (Undiluted, 1 Can)
  Cream cheese package 24 Ounce, softened (3 Packages, 8 Ounces Each)
  Cream cheese 24 Ounce, softened (Three 8 Ounce Each Packages)
  Gelatin 2 Tablespoon
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Water 1⁄2 Cup (8 tbs) (Cold)
  Celery 1 Cup (16 tbs), diced
  Onion 2 Teaspoon, minced
  Tuna/Lobster / salmon 16 Ounce
  Canned tuna/Lobster/salmon 16 Ounce, well drained (1 Can)
Directions

MAKING
1) In a large saucepan, blend the soup and cream cheese together.
2) Stir continuously and cook over a low heat, until the mixture is smooth and thoroughly heated.
3) Soak the gelatin in cold water for about 3 minutes,
then stir into the hot soup mixture.
4) Turn off the heat and allow the mixture to cool.
5) Stir in the celery, onion and fish, then stand for about 20 minutes and fold in mayonnaise-type salad dressing.
6) In a lightly oiled 1 -quart mold, pour the mixture and
refrigerate overnight for the flavors to blend.

SERVING
7) Serve chilled.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
4

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