“A palate-pleasing, glistening aspic from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is chilling time, which is approximate. For best result, I'd recommend making this the day before.”
READY IN:
6hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle gelatin on cold water and let stand for five minutes.
  2. Add boiling water and stir until gelatin dissolves.
  3. Add lemon juice, salt and sugar.
  4. Rinse a round shallow pan or mold in cold water or spritz lightly with cooking spray.
  5. Pour a portion of the gelatin in the bottom and set aside to congeal in the refrigerator.
  6. When firm, place salmon in center of the pan; arrange hard-boiled eggs, olives, celery and green pepper artistically around the salmon.
  7. Add remaining gelatin and chill until firm.
  8. Unmold onto a large platter and garnish with thin slices of cucumber, lemon and radishes.

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