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Jellied Beet And Salmon Salad

Salad.Dominion's picture
You're sure to love this Jellied Beet and Salmon Salad for it mihgt remind you of the salad your mum prepared during those holidays. Here's a simple and quick to make recipe for Jellied Beet and Salmon Salad to help you recreate your holiday magic!
Ingredients
  Canned salmon 1 Pound
  Unflavored gelatin 1 1⁄2 Tablespoon
  Cold water 1 1⁄4 Cup (20 tbs) (Divided)
  Lemon juice 1⁄4 Cup (4 tbs)
  Juice 1⁄4 Cup (4 tbs) (From Salmon)
  Vinegar 2 Tablespoon
  Beet juice 1⁄4 Cup (4 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sugar 1 Tablespoon
  Chopped cooked beets 1 Cup (16 tbs)
  Minced onion 2 Teaspoon
  Diced celery 1⁄2 Cup (8 tbs)
  Hard-cooked eggs 2 , sliced
Directions

Drain salmon and reserve juice.
Remove skin and bones and nake fish.
Soften gelatin in 1/4 cup of the cold water.
Heat remaining cup of water to boiling; add to gelatin and stir until dissolved.
Add remaining liquids and seasonings.
Chill in refrig- erator until the consistency of unbeaten egg whites.
Stir in salmon and vegetables.
Arrange slices of egg in bottom of 9-inch ring mold and cover with gelatine mixture.
Chill in refrigerator until firm.
Unmold on crisp salad greens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Party
Servings: 
8

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