Salmon Sour Cream Mold Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Sour cream sauce mix | 1 Tablespoon | |
| Mayonnaise/Salad dressing | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Dried dill weed | 1⁄4 Teaspoon | |
| Canned salmon | 16 Ounce | |
| Diced celery | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1636 Calories from Fat 1089
% Daily Value*
Total Fat 121 g185.7%
Saturated Fat 7.9 g39.5%
Trans Fat 0 g
Cholesterol 192 mg64%
Sodium 3194.7 mg133.1%
Total Carbohydrates 13 g4.3%
Dietary Fiber 1.2 g4.7%
Sugars 3.7 g
Protein 100 g199.5%
Vitamin A 6.9% Vitamin C 11.8%
Calcium 5.5% Iron 5%
*Based on a 2000 Calorie diet
Directions
Cool.
Prepare sour cream sauce mix according to package directions.
Blend in mayonnaise, lemon juice, and dillweed.
Gradually stir in gelatin.
Drain salmon, discarding skin and large bones.
Flake.
Fold salmon and celery into sour cream mixture.
Turn into 3 1/2-cup mold.
Chill till firm, 4 to 5 hours.
Unmold
Comments
Anonymous says :
Anonymous says :
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