Jellied Beet and Salmon Salad Recipe
Ingredients
| Salmon | 1 1 pound | |
| 1 1/2 envelopes unflavored gelatin | ||
| Cold water | 1 1/4 Cup (16 tbs), divided | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 1/2 cup juice from salmon | ||
| Vinegar | 2 Tablespoon | |
| 1/4 cup beet juice | ||
| Water | 1/3 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Sugar | 1 Tablespoon | |
| 1 cup chopped cooked beets | ||
| Onion | 2 Teaspoon, minced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| 2 hard-cooked eggs, sliced | ||
Directions
GETTING READY
1) Drain salmon and reserve juice.
2) Discard bones and skin from fish.
3) Soften gelatin in 1/4 cup cold water.
MAKING
4) Boil the remaining cup of water and dissolve the gelatin.
5) Mix remaining seasoning and liquid.
6) Let it chill in refrigerator until the consistency is of unbeaten egg white.
7) Add salmon and vegetables.
8) Take a ring mold, arrange the egg slices, and cover with gelatine mixture.
9) Let it chill until firm.
SERVING
10) Unmold on salad greens and serve.
1) Drain salmon and reserve juice.
2) Discard bones and skin from fish.
3) Soften gelatin in 1/4 cup cold water.
MAKING
4) Boil the remaining cup of water and dissolve the gelatin.
5) Mix remaining seasoning and liquid.
6) Let it chill in refrigerator until the consistency is of unbeaten egg white.
7) Add salmon and vegetables.
8) Take a ring mold, arrange the egg slices, and cover with gelatine mixture.
9) Let it chill until firm.
SERVING
10) Unmold on salad greens and serve.
Chef
