Dilled salmon mold

6 Servings

Ingredients

Quantity Ingredient
2 cans (16-oz) salmon
½ cup Lemon juice
1 cup Sour cream
1 cup Shredded cheddar cheese
2 tablespoons Grated onion
1 cup Celery; finely diced
1 teaspoon Salt
¾ teaspoon Dill weed
2 Envelopes unflavored gelatin
½ cup Water
2 tablespoons Cider vinegar
1 cup Whipping cream

Directions

Drain salmon; remove bones & skin; flake with a fork. Place salmon in large mixing bowl; add lemon juice. Fold in sour cream, cheese, onion, celery, salt & dill. In small sauce pan soften gelatin in water & vinegar. Heat over low heat stirring constantly until gelatin is dissolved. Stir gelatin into salmon. Whip cream & fold into salmon just until combined. Turn into 6-cup mold or long pyrex dish. Refrigerate until firm.

MRS J.L. (LAURA) PORT

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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