Jellied Salmon Loaf Recipe
Ingredients
Gelatin
2 envelopes unfavored gelatin
1/2 cup cold water
11/2 cups boiling water
1/4 cup lemon juice
1 tablespoon vinegar
2 teaspoons salt
Base
1 cup chopped celery
1/2 medium cucumber, chopped
1/2 medium cucumber, thinly sliced
2 cans (16 ounces each) red salmon, drained, flaked and boned
Sauce
3/4 cup dairy sour cream
1/2 green pepper, finely chopped
2 teaspoons snipped parsley
2 teaspoons snipped chives
1/2 teaspoon salt
Dash pepper
Directions
Sprinkle gelatin on cold water to soften.
Stir boiling water gradually into gelatin; stir until gelatin is dissolved.
Mix in lemon juice, vinegar and salt; cool.
In another bowl, mix celery and chopped cucumber.
Arrange cucumber slices in bottom of loaf pan, 9x5x3 inches.
Layer half the salmon, the cucumber-celery mixture and remaining salmon on slices.
Pour gelatin on salmon.
Chill until set.
Mix Sauce ingredients.
Cover and refrigerate.
Just before serving, loosen Jellied Salmon Loaf from mold; invert onto serving plate.
Garnish as you wish.
Serve sauce with salad.
Stir boiling water gradually into gelatin; stir until gelatin is dissolved.
Mix in lemon juice, vinegar and salt; cool.
In another bowl, mix celery and chopped cucumber.
Arrange cucumber slices in bottom of loaf pan, 9x5x3 inches.
Layer half the salmon, the cucumber-celery mixture and remaining salmon on slices.
Pour gelatin on salmon.
Chill until set.
Mix Sauce ingredients.
Cover and refrigerate.
Just before serving, loosen Jellied Salmon Loaf from mold; invert onto serving plate.
Garnish as you wish.
Serve sauce with salad.
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