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Salmon Ring

  Eggs 2 , separated
  Mayonnaise/Salad cream / white sauce 1⁄4 Pint
  Powdered gelatin 2 Teaspoon (Leveled)
  Vinegar/Lemon juice 1 Tablespoon
  Hot water 6 Tablespoon
  Salmon 12 Ounce, flaked (Canned Or Fresh)
  Seasoning 2 Tablespoon
  Lettuce 4
  Tomato 1
  Cucumber 1
  Watercress 1

Beat the egg yolks into the mayonnaise, salad cream or white sauce.
Soften gelatine in the vinegar or lemon juice, add 6 tablespoons very hot water and stir until dissolved.
Add this to the egg mixture.
Fold in the fish, top of milk then stiffly beaten egg whites; season well.
Pour into a ring mould rinsed out in cold water or brushed with a little olive oil.
Leave to set in the refrigerator.
When set turn out on to a bed of lettuce and garnish with tomato and cucumber.
Fill the centre with watercress.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1666 Calories from Fat 1076

% Daily Value*

Total Fat 120 g184.3%

Saturated Fat 14.1 g70.5%

Trans Fat 0 g

Cholesterol 685.6 mg228.5%

Sodium 1052.9 mg43.9%

Total Carbohydrates 50 g16.8%

Dietary Fiber 26 g104.2%

Sugars 21.1 g

Protein 102 g203.2%

Vitamin A 2017.6% Vitamin C 489.6%

Calcium 51.7% Iron 90.4%

*Based on a 2000 Calorie diet

Salmon Ring Recipe