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Cucumber Salmon Ring Recipe
|Lime flavored gelatin||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Grated peeled cucumber||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Seasoned salt||1 Teaspoon|
|Cider vinegar||2 Tablespoon|
|Canned salmon||16 Ounce, drained, flaked (1 Can)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped sweet pickle||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2751 Calories from Fat 1844
% Daily Value*
Total Fat 205 g315.2%
Saturated Fat 15.8 g79%
Trans Fat 0 g
Cholesterol 270.5 mg
Sodium 5583.8 mg232.7%
Total Carbohydrates 98 g32.8%
Dietary Fiber 1.8 g7.2%
Sugars 92.6 g
Protein 104 g209%
Vitamin A 8.5% Vitamin C 32.7%
Calcium 12.7% Iron 29.3%
*Based on a 2000 Calorie diet
Stir in 1 cup cold water and the lemon juice.
Chill until slightly thicker than thick, unbeaten egg white.
Stir in cucumber; turn into a 1 1/2 quart ring mold.
Chill until just set, but not firm.
Meanwhile, soften unflavored gelatin in 1/4 cup cold water; set over low heat and stir until gelatin is dissolved.
Blend with a mixture of the mayonnaise, 1 teaspoon seasoned salt, and vinegar.
Mix in salmon, celery, and pickle.
Spoon salmon mixture into mold over first layer.
Chill until firm.
Unmold onto a serving plate and garnish with salad greens.