Cold Salmon Recipe
Ingredients
| Salmon slice | 4 | |
| Celery leaves, carrot slices and parsley | ||
| White wine | 2 Tablespoon | |
| Mayonnaise | 1 Cup (16 tbs) (Mayonnaise sauce:) | |
| 1 pkg. unfavored gelatin | ||
| Salmon fish | 2 Tablespoon (Mayonnaise sauce:) | |
| Lemon juice | 1 Teaspoon (Leveled) (Mayonnaise sauce:) | |
| Frozen mixed vegetables | 2 Ounce (Macedonian salad:) | |
| Potatoes | 10 Ounce (Macedonian salad:) | |
| Mayonnaise | 4 Tablespoon (Macedonian salad:) | |
| Olive in | 1 , stuffed (Macedonian salad:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Spread celery, carrots and parsley in a baking dish and arrange fresh salmon slices (sprinkled with salt and pepper) on it in a single layer.
Sprinkle salmon with white wine and cover with plastic wrap.
Heat for about 4 minutes.
Cool at room temperature, then refrigerate.
For mayonnaise sauce: dissolve gelatin in 1/4 cup water.
After 5 minutes, add fish stock and heat 30 seconds.
Add mayonnaise and lemon.
Cool.
Take the salmon out of the refrigerator.
Pour mayonnaise sauce over evenly with a spoon.
Cool again in the refrigerator and decorate with stuffed olive.
Macedonian salad: put mixed vegetables in a dish and cover with plastic wrap.
Heat for 1 minute.
Stir once after 30 seconds.
Wash potatoes and wrap in plastic wrap without drying.
Heat for 5 minutes.
Peel and cut into 1/2-inch cubes.
Add mayonnaise, salt and pepper.
Serve with the cold salmon.
Sprinkle salmon with white wine and cover with plastic wrap.
Heat for about 4 minutes.
Cool at room temperature, then refrigerate.
For mayonnaise sauce: dissolve gelatin in 1/4 cup water.
After 5 minutes, add fish stock and heat 30 seconds.
Add mayonnaise and lemon.
Cool.
Take the salmon out of the refrigerator.
Pour mayonnaise sauce over evenly with a spoon.
Cool again in the refrigerator and decorate with stuffed olive.
Macedonian salad: put mixed vegetables in a dish and cover with plastic wrap.
Heat for 1 minute.
Stir once after 30 seconds.
Wash potatoes and wrap in plastic wrap without drying.
Heat for 5 minutes.
Peel and cut into 1/2-inch cubes.
Add mayonnaise, salt and pepper.
Serve with the cold salmon.
Chef
