Ingredients
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1 1/2 tablespoons gelatin
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1/2 cup water
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2 teaspoons sugar
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1 teaspoon salt
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1 teaspoon dry mustard
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1/2 cup white vinegar (wine or white or balsamic or mix)
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2 cups flaked salmon, no bones (415gr)
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1 cup finely diced celery (dont process!)
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2 teaspoons capers
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300 ml cream, whipped
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1/2 cup sour cream
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1 tablespoon grated onion
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fresh ground pepper
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1 teaspoon prepared horseradish
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2 teaspoons vinegar
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1/2 teaspoon salt
Instructions
- Sprinkle gelatine over water in a small saucepan.
- Soak 2 minutes.
- Add salt, sugar, mustard and vinegar.
- Stir constanly over low heat until gelatine in dissolved.
- Remove from heat and chill till the consistency of egg white, don't over chill!
- Add to salmon, capers and celery, mix well.
- Fold in the whipped cream.
- Turn into wetted mould, or individual moulds, and chill till set.
- Unmould and serve with salad greens and sour cream dressing.
- Mix all dressing ingredients together and chill.