You are here

Cold Salmon

chef.tim.lee's picture
Ingredients
  Salmon slices 56 Ounce (4 Slices ,14 Oz Each)
  Celery leaves 3
  Carrot slices 3
  Parsley 3
  White wine 2 Tablespoon
  Unflavored gelatin 1 Tablespoon (1 Package)
  Fish stock 2 Tablespoon (Juice Left From Cooking Salmon)
  Lemon juice 1 Teaspoon (Leveled) (A Little)
  Frozen mixed vegetables 2 Ounce
  Potatoes 10 Ounce
  Mayonnaise 4 Tablespoon
  Stuffed olives 1
  Salt 1 Dash
  Pepper 1 Dash
Directions

Spread celery, carrots and parsley in a baking dish and arrange fresh salmon slices (sprinkled with salt and pepper) on it in a single layer.
Sprinkle salmon with white wine and cover with plastic wrap.
Heat for about 4 minutes.
Cool at room temperature, then refrigerate.
For mayonnaise sauce: dissolve gelatin in 1/4 cup water.
After 5 minutes, add fish stock and heat 30 seconds.
Add mayonnaise and lemon.
Cool.
Take the salmon out of the refrigerator.
Pour mayonnaise sauce over evenly with a spoon.
Cool again in the refrigerator and decorate with stuffed olive.
Macedonian salad: put mixed vegetables in a dish and cover with plastic wrap.
Heat for 1 minute.
Stir once after 30 seconds.
Wash potatoes and wrap in plastic wrap without drying.
Heat for 5 minutes.
Peel and cut into 1/2-inch cubes.
Add mayonnaise, salt and pepper.
Serve with the cold salmon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Feel: 
Cool
Ingredient: 
Salmon
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.19231
Average: 4.2 (13 votes)