Molded Salmon With Cucumber Sauce Recipe


MethodMain Ingredient


 Canned salmon1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Sugar1 Teaspoon
 Flour1 Teaspoon
 Dry mustard1 Teaspoon
 Cayenne1 Dash
 Milk3⁄4 Cup (12 tbs)
 Egg yolks2 , beaten
 Vinegar1⁄4 Cup (4 tbs)
 Unflavored gelatin3⁄4 Teaspoon
 Cold water2 Teaspoon
 Cucumber sauce1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 970 Calories from Fat 490

% Daily Value*

Total Fat 55 g84.4%

Saturated Fat 14.1 g70.4%

Trans Fat 0 g

Cholesterol 447.1 mg

Sodium 3129.4 mg130.4%

Total Carbohydrates 35 g11.8%

Dietary Fiber 0.29 g1.1%

Sugars 22.2 g

Protein 68 g135.8%

Vitamin A 14.7% Vitamin C 0.45%

Calcium 24% Iron 7.2%

*Based on a 2000 Calorie diet


Rinse salmon with cold water, remove bones and skin and separate into flakes.
Set aside.
Mix together remaining ingredients except gelatin and 2 tablespoons of cold water; simmer over high heat until slightly thickened.
Soften gelatin in cold water; add to milk mixture mixing well.
Stir in salmon; chill in individual molds.