|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)|
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.
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