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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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got this from Australia's greatest cook, Margaret Fulton, my mentor :) Great luncheon dish, or entree, also great for a party, served with crackers. I have made this as individual serves, (muffin size, using paper cups, great for picnics) and in a ring mould, putting the sauce in the centre. I sometimes add a few slices of smoked salmon, when it is on special :) cook time is refridgeration time Ingredients:
1 1/2 tablespoons gelatin |
1/2 cup water |
2 teaspoons sugar |
1 teaspoon salt |
1 teaspoon dry mustard |
1/2 cup white vinegar (wine or white or balsamic or mix) |
2 cups flaked salmon, no bones (415gr) |
1 cup finely diced celery (dont process!) |
2 teaspoons capers (optional) |
300 ml cream, whipped |
1/2 cup sour cream |
1 tablespoon grated onion |
1/2 teaspoon salt |
fresh ground pepper |
1 teaspoon prepared horseradish (optional) |
2 teaspoons vinegar |
paprika |
Directions:
1. Sprinkle gelatine over water in a small saucepan.
2. Soak 2 minutes.
3. Add salt, sugar, mustard and vinegar.
4. Stir constanly over low heat until gelatine in dissolved.
5. Remove from heat and chill till the consistency of egg white, don't over chill!
6. Add to salmon, capers and celery, mix well.
7. Fold in the whipped cream.
8. Turn into wetted mould, or individual moulds, and chill till set.
9. Unmould and serve with salad greens and sour cream dressing.
10. Mix all dressing ingredients together and chill.
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