Jellied Beet and Salmon Salad Recipe
You're sure to love this Jellied Beet and Salmon Salad for it mihgt remind you of the salad your mum prepared during those holidays. Here's a simple and quick to make recipe for Jellied Beet and Salmon Salad to help you recreate your holiday magic!
Ingredients
1 1-pound can salmon
11/2 envelopes unflavored gelatin
11/4 cups cold water, divided
1/4 cup lemon juice
1/4 cup juice from salmon
2 tablespoons vinegar
1/4 cup beet juice
1/3 cup water
2 teaspoons salt
1/8 teaspoon pepper
1 tablespoon sugar
1 cup chopped cooked beets
2 teaspoons minced onion
1/2 cup diced celery
2 hard-cooked eggs, sliced
Directions
Drain salmon and reserve juice.
Remove skin and bones and nake fish.
Soften gelatin in 1/4 cup of the cold water.
Heat remaining cup of water to boiling; add to gelatin and stir until dissolved.
Add remaining liquids and seasonings.
Chill in refrig- erator until the consistency of unbeaten egg whites.
Stir in salmon and vegetables.
Arrange slices of egg in bottom of 9-inch ring mold and cover with gelatine mixture.
Chill in refrigerator until firm.
Unmold on crisp salad greens.
Remove skin and bones and nake fish.
Soften gelatin in 1/4 cup of the cold water.
Heat remaining cup of water to boiling; add to gelatin and stir until dissolved.
Add remaining liquids and seasonings.
Chill in refrig- erator until the consistency of unbeaten egg whites.
Stir in salmon and vegetables.
Arrange slices of egg in bottom of 9-inch ring mold and cover with gelatine mixture.
Chill in refrigerator until firm.
Unmold on crisp salad greens.
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