Lo-cal Salmon And Potato Holiday Mould Recipe

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Lo-Cal Salmon and Potato Holiday Mould

Elaine Douglas

By
@BreadandSoupLady

This is a great opportunity to use your pretty gelatin moulds. Double the recipe for a larger family.


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Rating:

Comments:

Serves:

2

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

FIRST LAYER

8 oz
canned salmon
1/2
envelope gelatin
6 oz
chicken broth
1/2 tsp
minced onion
1 Tbsp
parsley, chopped
1 Tbsp
lemon juice or vinegar
dash(es)
hot pepper sauce (optional)

SECOND LAYER

6 oz
diced, cooked potato
1 1/2 Tbsp
oil and vinegar dressing
1 Tbsp
gelatin. unflavoured
2 tsp
water
1/3 c
buttermilk or sour cream for extra richness
2 Tbsp
mayonnaise
1/4 c
chopped celery
1/8 c
chopped green or red pepper

Directions Step-By-Step

1
Drain salmon and mash. Soften gelatine in salmon jce. Dissolve over hot water and stir in chicken broth, onion, parsley, and mashed salmon. Taste and season with lemon jce or vinegar, salt, and a dash of Tabasco. Chill until slightly thickened.
Pour into a mould and refrigerate until firm.
Sprinkle dressing over potatoes and stir.
Soften gelatine in cold water and dissolve over hot water.
Cool slightly and add buttermilk and mayonnaise.
Stir in remaining ingredients. Taste for seasoning.
Spread over salmon.
Chill until set.
Unmould and serve with sliced cucumber or tomatoes.

About this Recipe

Course/Dish: Salads
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Gluten-Free, Low Fat, Low Carb
Other Tag: Heirloom