Salmon Sour Cream Mold Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Unflavored gelatin1 Tablespoon
 Sour cream sauce mix1 Tablespoon
 Mayonnaise/Salad dressing1⁄2 Cup (8 tbs)
 Lemon juice2 Teaspoon
 Dried dill weed1⁄4 Teaspoon
 Canned salmon16 Ounce
 Diced celery1⁄2 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 mg

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


Soften gelatin in 1/2 cup cold water; stir over low heat till gelatin dissolves.
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.
Fold salmon and celery into sour cream mixture.
Turn into 3 1/2-cup mold.
Chill till firm, 4 to 5 hours.



Anonymous says :

I got the original recipe from Better Homes and Gardens New Cook Book August 1970. I really enjoyed it when I made it but I can't find the envelope sour cream sauce mix anymore. What would be a substitute for that now. Thanks Carol
Posted on: 24 August 2010 - 1:38pm

Anonymous says :

I think Sour milk or buttermilk with butter can be a good sour cream substitute to try.
Posted on: 24 August 2010 - 8:24pm

Anonymous says :

I got this recipe from Better Homes New Cook Book, but I can find envelope sour cream sauce mix that they recommend. I used to be able to get it back in the 70's and 80's which is when this recipe in that cook book. What can I substitute it with. Thank you Carol
Posted on: 24 August 2010 - 1:34pm