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Salmon Luncheon Mold

salad.queen's picture
Ingredients
  Unflavored gelatin 14 Gram
  Chicken broth 12 1⁄2 Ounce
  Fresh lemon juice 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Hard-cooked eggs 5
  Canned red salmon 1 Pound
  Salmon liquid 1⁄4 Cup (4 tbs)
  Chopped mushrooms 3 Ounce
  Instant minced onion 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Sugar 2 Teaspoon
  Ground marjoram 2 Teaspoon
  Parsley flakes 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Heavy cream 1⁄2 Cup (8 tbs), whipped
Directions

Sprinkle 1 envelope gelatin over 1/2 cup chicken broth in saucepan.
Place over low heat and stir until gelatin is dissolved.
Remove from heat; stir in remaining broth, lemon juice and salt.
Pour into bottom of 6-cup ring mold.
Chill until almost firm.
Cut eggs in half lengthwise; arrange in gelatin, with yolks face down.
Chill until gelatin is firm.
Drain salmon, reserving 1/4 cup liquid.
Remove bones from salmon; flake.
Add mushrooms and toss ljghtly.
Combine reserved salmon liquid and instant onion in saucepan.
Add remaining gelatin, water, vinegar, sugar, marjoram parsley, celery salt and black pepper.
Cook and stir over low heat until gelatin is dissolved.
Remove from heat; chill until consistency of unbeaten egg white.
Mix gelatin thoroughly with flaked salmon mixture; fold in whipped cream.
Spoon mixture lightly over eggs in ring mold; spread evenly with spatula.
Chill until firm.
Unmold onto serving plate.
Fill center with marinated green beans.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
6

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