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clear geletin water cold water mayonnaise Tbl Tbl Tabasco white salmon Tbl whipping cream paprika egg lemon juice onion sour cream sugar pepper dill weed
Viewed: 54 - Published at: 10 years agoIngredients
- 1 envelope clear geletin
- 1/4 cup (60 ml) boiled water
- 1/4 cup (60 ml) cold water
- 1/2 cup (125 ml) mayonnaise
- 1 Tbl. lemon juice
- 1 Tbl. grated onion
- 1/2 tsp (2 ml) Tabasco
- 15 oz (420 grm). can white salmon, drained
- 1 Tbl. chopped capers
- 1/2 Cup (125 ml) whipping cream
- 1/4 tsp (1 ml). paprika
- 1 egg
- 4 tsp (20 ml) lemon juice
- 1 tsp (5 ml) grated onion
- 1-1/2 cups (350 ml) sour cream
- 1/2 tsp (2 ml) sugar
- 1/8 tsp (1 ml) pepper
- 1 Tbsp (15 ml) Dill weed
Method
- Stir geliten into boiled water and add cold water.
- Cool.
- To the Geletin, add the mayo, lemon juice, grated onion, and tobasco.
- Chill to a jelling consistancy.
- Add drained salmon and capers to the jell and beat well.
- In a seperate bowl, beat whipping cream and paprika and blend into jell mixture.
- Turn into a loaf pan and refrigerate.
- Beat egg, sugar, pepper, lemon juice, dill weed and onion,
- Blend in sour cream and serve cold over mousse.