Jellied Salmon Salad Recipes
JELLIED SALMON SALAD
From my mother's collection of recipes. When I was little this was our favourite hot-weather food. I stil make it as a special treat.
Provided by lesliel8
Categories Summer
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle gelatin on cold water and let soften 5 minutes.
- Add boiling water, stir until dissolved.
- Stir in salt, lemon juice and liquid from salmon. Cool.
- Chop celery, parsley and chives nice and fine.
- Remove skin and large bones from salmon, and break it up with a fork.
- Combine cottage cheese with green relish, mayonnaise, celery, parsley and chives.
- Stir in gelatin mixture.
- Fold in salmon.
- Pour into loaf pan, salad bowl, or ring mold. Chill until firm. (1½ to 2 hours).
Nutrition Facts : Calories 236.3, Fat 10.9, SaturatedFat 2.4, Cholesterol 49.6, Sodium 960.1, Carbohydrate 14.2, Fiber 1.1, Sugar 1.9, Protein 21
JELLIED SALMON
A palate-pleasing, glistening aspic from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is chilling time, which is approximate. For best result, I'd recommend making this the day before.
Provided by Molly53
Categories Lactose Free
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle gelatin on cold water and let stand for five minutes.
- Add boiling water and stir until gelatin dissolves.
- Add lemon juice, salt and sugar.
- Rinse a round shallow pan or mold in cold water or spritz lightly with cooking spray.
- Pour a portion of the gelatin in the bottom and set aside to congeal in the refrigerator.
- When firm, place salmon in center of the pan; arrange hard-boiled eggs, olives, celery and green pepper artistically around the salmon.
- Add remaining gelatin and chill until firm.
- Unmold onto a large platter and garnish with thin slices of cucumber, lemon and radishes.
Nutrition Facts : Calories 130.5, Fat 4.3, SaturatedFat 0.9, Cholesterol 109.8, Sodium 183, Carbohydrate 3.5, Fiber 0.2, Sugar 2.7, Protein 18.8
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