Home
» Recipes
» Milk Product
» Sour Cream Mold
» Salmon Sour Cream Mold

Salmon Sour Cream Mold Recipe

Previous Recipe

Next Recipe

Summary

Difficulty LevelEasyHealth IndexAverage

CuisineAmericanCourseDessert

MethodFreeze ChillMain IngredientSeafood

Interest GroupParty

Ingredients

1 envelope unflavored gelatin (1 tablespoon)

1 envelope sour cream sauce mix

1/2 cup mayonnaise or salad dressing

2 teaspoons lemon juice

1/4 teaspoon dried dillweed

1 16-ounce can salmon

1/2 cup diced celery

Directions

Soften gelatin in 1/2 cup cold water; stir over low heat till gelatin dissolves.
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

Comments: 3 | Add a Comment

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