Ingredients Jump to Instructions ↓

  1. 1 Unflavored gelatin

  2. 1/4 cup 59ml Cold water

  3. 1/2 cup 118ml Boiling water

  4. 1/2 cup 118ml Mayonnaise

  5. 1 tablespoon 15ml Lemon juice

  6. 1 tablespoon 15ml Grated onion

  7. 1/2 teaspoon 2 1/2ml Tabasco sauce

  8. 1/4 teaspoon 1 1/3ml Paprika

  9. 1 teaspoon 5ml Salt

  10. 2 cups 292g / 10oz Canned salmon - drained chopped

  11. 1 tablespoon 15ml Chopped capers

  12. 3 cups 438g / 15oz Cottage cheese Sour cream dill sauce

  13. 1/2 cup 118ml Heavy cream

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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