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cold milk unflavored gelatin onion salmon salmon cream cheese horseradish Worcestershire sauce hot pepper parsley optional pimiento pimientos watercress sprigs pumpernickel bread
Viewed: 56 - Published at: 6 years agoIngredients
- 1 cup cold milk
- 1 envelope unflavored gelatin 1/4 oz
- 1 onion small, cut into eighths
- 1 pink salmon lrg can, 14 3/4 oz plus
- 1 can pink salmon 7 1/2 oz drained
- 1 cream cheese 8 oz
- 2 teaspoons prepared horseradish
- 1 teaspoon worcestershire sauce
- 1 teaspoon hot pepper sauce
- chopped parsley optional
- pimiento stuffed green olives optional, sliced
- pimientos Sliced, optional
- watercress sprigs, optional
- 1 loaf rye cocktail-size
- pumpernickel bread
Method
- Line a 10- or 12-cup bundt pan or ring mold with plastic wrap, set aside.
- Pour 1/2 cup of the milk into the container of an electric blender or bowl of a food processor, sprinkle with gelatin and let stand 2 minutes.
- Meanwhile, in a small saucepan, bring remaining 1 cup milk to a boil. Pour hot milk into the blender, add onion. Cover and process until onion is in 1/4-inch pieces and gelatin is dissolved.
- Add salmon, cream cheese, horseradish, Worcestershire sauce, and hot pepper sauce, cover and process until thoroughly mixed. Pour into the bundt pan and refrigerate overnight.
- To serve, place a large, round serving plate over pan and flip over. Carefully peel off plastic wrap. Garnish with parsley, olive slices, and pimientos to resemble a holiday wreath and fill center with watercress, if desired. Serve with bread.
