By Sharon Myers
Ingredients
- 1 large can of red salmon
- ⅓ cup of fresh lemon juice
- 2 tablespoons of gelatin
- ¼ medium onion, chopped
- ¼ cup fresh dill, chopped
- 1 generous tablespoon horseradish
- dash or two of paprika
- ½ cup of sour cream
- ½ cup mayonnaise
- Garnish: kale, lemon slices, capers, cranberries for seasonal color.
Directions
- Open the can of salmon and drain the liquid into a small pot.
- Place lemon juice into the Cuisinart bowl and sprinkle on the 2 tablespoons of gelatin.
- Heat the salmon liquid and pour over the lemon juice and gelatin. Pulse for 2 seconds. Scrape the gelatin from the sides.
- Add the dill and onion and purée. Add the canned salmon minus any dark skin and purée.
- Add the paprika, horseradish, sour cream, and mayonnaise. Pulse until smooth.
- Pour in to a fish mold sprayed with Pam Original Cooking Spray. There will be more than enough for the mold so have a small ramekin nearby for the extra.
To serve
When ready to serve, line the platter with kale and turn fish out. To do this, wet a cloth with hot water and wring it out. Place it on the inverted mold. You will need to do this several times to release it and coax it with the tip of a knife. It should fall right out after.
You can also just pour it into a large ramekin and serve directly. I like it with Carr’s crackers or fresh French bread.
Alternatively
You can also make this with one pound of fresh poached salmon. You will need to create ¼ cup of fish stock.
Sharon Myers (www.sharonmyers.com), known locally as the Purple Chef and for her line of chutneys and marmalades, opened Sharon Myers Fine Catering in Brattleboro in 1985, offering catering services to clients in Southern Vermont, Western Massachusetts, New Hampshire, and beyond. She has earned the Best of the Best Award in Brattleboro for catering for eight consecutive years.
