Ingredients:
- 1 large can (~ 420 gr net) of red salmon (not the cheap stuff)
- 4 sheets of gelatin (~ 7 gr)
- 20 cl mayonnaise
- 125 ml (1/8 liter) sour cream or crême fraiche
- 1 tablespoon dry white wine
- several drops of lemon juice
- 1 teaspoon fine mustard (not the yellow "hotdog" kind)
- 2 tablespoons finely chopped gherkins (or 1 tablespoon + 1 tablespoon capers)
- Worcestershire sauce
- cayenne pepper
- salt
Instructions:
- soak the gelatin in cold water for 5 minutes
- dissolve the gelatin mass in 5 tablespoons of hot water (make sure you have no lumps), let cool
- mix the mayonnaise with the sour cream, wine, lemon juice, mustard, gherkins, capers, worcestershire sauce, small pinch of cayenne pepper, pinch of salt
- blend in the lukewarm gelatin
- remove the skin & bones from the salmon
- puree the salmon in blender or food processor
- blend the salmon and the mayonnaise mix
- rinse a mould (e.g, a small loaf pan) with cold water; you can also line the mold with plastic kitchen foil
- put salmon mix in mould
- put in refrigerator for 3 hours
[Recipe by Frieda Dörenberg]
No comments:
Post a Comment