Salmon Avocado Mold Recipe

Salmon Avocado Mold picture


Preparation Time5 MinCooking Time2 Hr 0 Min
Ready In2 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Unflavored gelatin1 Tablespoon (1 Envelope)
 Sugar2 Tablespoon
 Lemon juice1 Tablespoon
 Vinegar1 Tablespoon
 Grated onion2 Teaspoon
 Prepared horseradish1⁄2 Teaspoon
 Canned salmon16 Ounce, drained, flaked (1 Can)
 Mayonnaise1⁄2 Cup (8 tbs)
 Ripe olives1⁄3 Cup (5.33 tbs), sliced, pitted
 Celery1⁄4 Cup (4 tbs), finely chopped
 Avocado1 Large
 Dairy sour cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 656 Calories from Fat 452

% Daily Value*

Total Fat 52 g79.2%

Saturated Fat 7.6 g38.1%

Trans Fat 0 g

Cholesterol 62.9 mg

Sodium 825.6 mg34.4%

Total Carbohydrates 19 g6.3%

Dietary Fiber 7.4 g29.5%

Sugars 9.5 g

Protein 28 g55.2%

Vitamin A 8.1% Vitamin C 21.2%

Calcium 6.3% Iron 6.5%

*Based on a 2000 Calorie diet


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.

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.

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.

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.
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