Summer Salmon Mold Recipe
Ingredients
| Salt | To Taste | |
| Pepper | To Taste | |
| Tender young cucumbers | 3 | |
| Crab meat | 1 Can (10 oz) | |
| Unflavored gelatin | 1 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Salt | 1 Teaspoon | |
| Mayonnaise | 3 Tablespoon | |
| Mustard | 1 Teaspoon | |
| Paprika | 1⁄4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Salmon | 1 Can (10 oz), flaked |
Nutrition Facts
Serving size
Calories 208 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 2.1 g10.4%
Trans Fat 0 g
Cholesterol 95.4 mg31.8%
Sodium 479.9 mg20%
Total Carbohydrates 6 g2%
Dietary Fiber 0.6 g2.4%
Sugars 3.5 g
Protein 22 g44.1%
Vitamin A 7.1% Vitamin C 7.6%
Calcium 7.4% Iron 4.9%
*Based on a 2000 Calorie diet
Directions
Dissolve over hot water.
Beat together egg yolks, salt, mustard and paprika.
Add small amount of milk to the egg mixture, beat well and stir into milk in double boiler.
Cook over hot, not boiling water, stirring constantly, until mixture thickens.
Remove from heat and cool.
Stir in lemon juice and fish.
Turn into fish mold or loaf pan and chill until firm.
Unmold and garnish with parsley and crab apples.
Chef
