Salmon Salad Supreme Recipe
Nothing can compliment your meal so wonderfully than this Salmon Salad Supreme. Try out this fresh, delicious and exciting recipe for Salmon Salad Supreme and relish it!
Ingredients
| 2 envelopes unfavored gelatin | ||
| 1/4 cop lemon juice | ||
| Evaporated milk | 1 3/4 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Paprika | 1/2 Teaspoon | |
| Celery | 1/3 Cup (16 tbs), chopped | |
| Salmon | 1 Can (10oz), drained, flaked | |
| Water | 2/4 Cup (16 tbs) | |
| 1 tablespoon prepared horseradish or to taste 1 teaspoon prepared mustard | ||
| Dash tabasco | ||
| Salt | 1 Teaspoon | |
| Pepper | 3/4 Teaspoon | |
| Ripe olives | 1/2 Cup (16 tbs), halved | |
| Additional sliced ripe olives for garnish | ||
Directions
Soften 1 envelope gelatin in lemon juice.
Combine gelatin with 2/3 cup evaporated milk, 1/3 cup water and paprika.
Cook over boiling water, stirring constantly, until dissolved.
Add celery and salmon; turn into 1-quart mold; chill until firm.
Soften remaining envelope gelatin in 3/4 cup water; stir in remaining 1 cup evaporated milk.
Cook over boiling water, stirring constantly until gelatin dissolves.
Remove from heat and stir in horseradish, mustard, tabasco, salt and pepper.
Chill to consistency of unbeaten egg white.
Fold in 1/2-cup olives and spoon on top of salmon layer.
Chill 2-3 hours.
Unmold and garnish with additional ripe olive slices.
Combine gelatin with 2/3 cup evaporated milk, 1/3 cup water and paprika.
Cook over boiling water, stirring constantly, until dissolved.
Add celery and salmon; turn into 1-quart mold; chill until firm.
Soften remaining envelope gelatin in 3/4 cup water; stir in remaining 1 cup evaporated milk.
Cook over boiling water, stirring constantly until gelatin dissolves.
Remove from heat and stir in horseradish, mustard, tabasco, salt and pepper.
Chill to consistency of unbeaten egg white.
Fold in 1/2-cup olives and spoon on top of salmon layer.
Chill 2-3 hours.
Unmold and garnish with additional ripe olive slices.
Chef
