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Russian Sardine Salad Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Hard cooked eggs||3 , sliced|
|Boneless skinless sardines||2 Can (20 oz)|
|Green onions||1 Tablespoon, finely chopped|
Serving size: Complete recipe
Calories 1095 Calories from Fat 544
% Daily Value*
Total Fat 56 g86.6%
Saturated Fat 16.7 g83.3%
Trans Fat 0 g
Cholesterol 1258.5 mg
Sodium 2484.7 mg103.5%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.59 g2.3%
Sugars 2.6 g
Protein 140 g280.2%
Vitamin A 42.8% Vitamin C 22.9%
Calcium 119.4% Iron 46.9%
*Based on a 2000 Calorie diet
Heat beef bouillon and add lemon juice and gelatin.
Stir until gelatin is dissolved.
Chill until aspic thickens.
Use one fourth of the aspic to coat a mold and chill until set.
Arrange sliced eggs in a decorative pattern on top of aspic.
Cut sardines in 1 1/2 inch lengths and alternate with eggs in a pattern.
Sprinkle onions over the top.
Spoon over remaining aspic and chill until firm.
Unmold and garnish with lemon slices dipped in chopped parsley.