A friend asked me to print this for December. It’s one of his favorites and a long time classic. Just takes a few minutes to make and delicious any time of the year. Enjoy!
1 large can of Red Salmon
1/3 cup of fresh lemon juice
2 T of Gelatin
1/4 of a medium onion, chopped
1/4 cup fresh dill, chopped
1 generous T. horseradish
dash or two of paprika
1.5 cup of sour cream
1.5 cup mayonnaise
Garnish: Kale, Lemon Slices, Capers, cranberries for seasonal color.
Open the can of salmon and drain the liquid into a small pot.
Place 1/3 cup of lemon juice into the Cuisinart bowl and sprinkle on the 2 T. of Gelatin
Heat the salmon liquid and pour over the lemon juice and gelatin. Pulse for 2 seconds. Scrape the gelatin from the sides.
Add the dill and onion and puree. Add the canned salmon minus any dark skin and puree.
Add the paprika, horseradish, sour cream and mayonnaise. Pulse till smooth.
Pour in to a fish mold sprayed with Pam Original Spray. There will be more than enough for the mold so have a small ramekin near by for the extra.
When ready to serve line the platter with kale and turn fish out. To do this wet a cloth with hot water and wring it out. Place it on the inverted mold. You will need to do this several times to release it and coax it with the tip of a knife. It should fall right out after that.
You can also just pour it into a large ramekin and serve directly. I like it with Carr’s Wafers or Fresh French Bread.
Note: you can use fresh salmon salmon to make this, 1 lb cooked.You will need to create 1/4 cup of fish stock and heat it for the gelatin.