Sufficient to Serve Six
)
- 2 c. salmon
- 2 Tb. vinegar
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 Tb. gelatine
- 1-1/2 c. boiling water
Remove all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the vinegar, salt, and pepper. Prepare the gelatine by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatine. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon-and-gelatine mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once. A very desirable dressing for this purpose is made as follows:
DRESSING FOR SALMON MOLD
- 1 c. cream
- 2 Tb. vinegar
- 1/2 tsp. salt
- 2 Tb. sugar
- 1 c. finely chopped cucumber
Whip the cream until it is stiff, and add the vinegar, salt, and sugar. Fold into this the finely chopped cucumber.
71. SALMON PATTIES.--Delicious patties can be made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. These may be either sautéd in shallow fat or fried in deep fat.
SALMON PATTIES