| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 1/4 |
c |
Cold water |
| 1/2 |
c |
Boiling water |
| 1/2 |
c |
Mayonnaise |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Grated onion |
| 1/2 |
ts |
Tabasco sauce |
| 1/4 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 2 |
c |
Canned salmon; drained chopp |
| 1 |
tb |
Chopped capers |
| 3 |
c |
Cottage cheese |
|
|
Sour cream dill sauce |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
Soften the gelatin in the cold water, add the boiling water and stir until
the gelatin has dissolved. Cool. Add the mayonnaise, lemon juice, onion,
tabasco, paprika and salt and mix well. Chill to the consistency of
unbeaten egg white. Add the salmon and capers and beat well. Whip the
cream, fold into the salmon mixture and turn into a 2 quart oiled fish
mold. Add the cheese to fill the mold. Chill until set. Unmold on a serving
platter and garnish with watercress, lemon slices and salmon roe. Serve
with sour cream dill sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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