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Salmon Salad Mold

Canadian.Recipes's picture
Ingredients
  Water 2⁄3 Cup (10.67 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Salmon 1 Can (10 oz)
  Cucumber 1 Medium, pared, seeds removed and discarded, and finely chopped
  Finely chopped green pepper 1⁄2 Cup (8 tbs)
  Pimientos 4 Ounce, drained and chopped (1 Jar)
  Finely chopped onion 1 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Mayonnaise 1 Cup (16 tbs)
  Undiluted evaporated milk 1 2⁄3 Cup (26.67 tbs)
Directions

Combine the water and lemon juice in a saucepan.
Sprinkle the gelatin over the liquid to soften; stir over low heat until gelatin is dissolved.
Remove from heat and set aside to cool.
Remove skin and bones from salmon and flake in its liquid.
Blend salmon, cucumber, green pep per, pimientos onion, Worcestershire sauce, and salt into the cooled gelatin.
Stir in mayonnaise, then the evaporated milk until mixture is evenly blended.
Turn into a 1 1/2 quart mold.
Chill until firm, 8 hours or overnight.
Unmold onto chilled serving plate.
Arrange curly endive, tomatoes, radishes, and pickles at tractively around mold.

Recipe Summary

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

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