Salmon Avocado Mold Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Sugar | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Onion | 2 Teaspoon, grated | |
| Horseradish | 1/2 Teaspoon, prepared | |
| Salmon - 1 (16-ounce) can, drained and flaked | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Ripe olives | 1/3 Cup (16 tbs), sliced | |
| Celery | 1/4 Cup (16 tbs), finely chopped | |
| Avocado | 1 Large | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1. In a saucepan, soften gelatine in 1 cup cold water; heat over very low heat with constant stirring to dissolve gelatine.
2. Stir in lemon juice, vinegar, sugar, onion, horseradish and ½ teaspoon salt.
MAKING
3. Refrigerate mixture until chill.
4. Add olives, mayonnaise, celery and flaked salmon; mix with folding movements.
5. Into a 3 1/2-cup mold, pour mixture and chill until firm.
FINALISING
6. Peel and mash avocado for dressing.
7. In a bowl, mix together mashed avocado, sour cream and ½ teaspoon salt.
8. Refrigerate until chill.
SERVING
9. On a serving plate, unmold salmon salad and spread dressing evenly all over the salad.
10. If desired, garnish with curly endive and lemon twist.
1. In a saucepan, soften gelatine in 1 cup cold water; heat over very low heat with constant stirring to dissolve gelatine.
2. Stir in lemon juice, vinegar, sugar, onion, horseradish and ½ teaspoon salt.
MAKING
3. Refrigerate mixture until chill.
4. Add olives, mayonnaise, celery and flaked salmon; mix with folding movements.
5. Into a 3 1/2-cup mold, pour mixture and chill until firm.
FINALISING
6. Peel and mash avocado for dressing.
7. In a bowl, mix together mashed avocado, sour cream and ½ teaspoon salt.
8. Refrigerate until chill.
SERVING
9. On a serving plate, unmold salmon salad and spread dressing evenly all over the salad.
10. If desired, garnish with curly endive and lemon twist.
Chef
