Salmon Aspic

Name: Salmon Aspic
Ingredients: 1 1/2 tablespoons unflavored gelatin; 1/4 cup cold water; 2 cups boiling water; 1/4 cup lemon juice (from fresh lemons); 1/4 teaspoon salt; 1 tablespoon sugar; 2 tablespoons green peppers, finely minced; 1 lb salmon, poached, skin and bones removed; 2 eggs, hard cooked, peeled and cut into quarters; 6 stuffed olives, cut into halves; 1/2 cup celery, finely chopped; sliced cucumber, lemons, and radishes (for garnish)

12 ingredients

9 steps

Ingredients

1 1/2 tablespoons unflavored gelatin
1/4 cup cold water
2 cups boiling water
1/4 cup lemon juice (from fresh lemons)
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoons green peppers, finely minced
1 lb salmon, poached, skin and bones removed
2 eggs, hard cooked, peeled and cut into quarters
6 stuffed olives, cut into halves
1/2 cup celery, finely chopped
sliced cucumber, lemons, and radishes (for garnish)

Directions

1

Sprinkle gelatin in the cold water and let stand for 5 minutes.
2

Add boiling water and stir until the gelatin dissolves.
3

Add lemon juice, salt and sugar.
4

Lightly spray a gelatin mold with cooking spray and pour a portion of the gelatin in the bottom of the mold; set in the frig to congeal.
5

When firm, place salmon evenly in the mold, leaving a small space between the salmon and the outer edge.
6

Arrange hard cooked eggs and the vegetables artistically around the salmon.
7

Add remaining gelatin to cover and chill in frig until firm.
8

Unmold onto a platter lined with salad greens and garnish as desired.
9

Cut into slices for serving.