|Unflavored gelatin||1 Tablespoon|
|Cold milk||1⁄2 Cup (8 tbs)|
|Fish stock||1⁄2 Cup (8 tbs)|
|Dulse||1 Tablespoon, minced|
|Soy flour||2 Tablespoon|
|Nutritional yeast||1 Tablespoon|
|Parsley||2 Tablespoon, minced|
|Lemon juice||2 Tablespoon|
|Fish||2 Cup (32 tbs), cooked and flaked|
Soften gelatin in milk.
Heat fish stock in top of double boiler, directly over heat.
Dissolve gelatin mixture in stock.
Set over bottom of double boiler, to which hot water has been added, and continue to cook.
Blend together egg yolks, dulse, flour, marjoram, yeast and parsley, and gradually add to mixture in double boiler.
Cook, stirring occasionally, until mixture thickens.
Remove from heat.
When cool, add lemon juice and fish.
Mold and chill.
Unmold on salad greens.
Calories 121 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 84.5 mg28.2%
Sodium 121.1 mg5%
Total Carbohydrates 6 g1.9%
Dietary Fiber 2.2 g8.9%
Sugars 1.6 g
Protein 15 g29.3%
Vitamin A 13.2% Vitamin C 15.7%
Calcium 7.5% Iron 17.6%
*Based on a 2000 Calorie diet