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Salmon Mold

Yield 24 appetizer servings


  • 3 envelopes unflavored gelatin
  • 3/4 cup cold water
  • 6 egg yolks, lightly beaten
  • 1 1/2 teaspoons salt
  • 3 tablespoons prepared mustard
  • 3/4 teaspoon paprika
  • 1/4 cup plus 1 tablespoon butter or margarine, melted
  • 2 1/4 cups milk
  • 1/2 cup lemon juice
  • 4 (7 3/4-ounce) cans salmon, drained, rinsed, and flaked
  • Pimiento-stuffed olive slices (optional)
  • Carrot slices (optional)
  • Fresh parsley sprigs

How to Make It

  1. Soften gelatin in cold water. Combine egg yolks, salt, mustard, and paprika in top of a double boiler. Gradually add butter, milk, and lemon juice; mix well. Cook over boiling water, stirring constantly, 15 minutes. Add gelatin, stirring until dissolved. Gently fold in salmon. Pour mixture into a lightly oiled 5 1/2-cup fish mold. Cover and chill until firm.

  2. Unmold salmon onto a chilled serving plate; decorate fish with olive slices for eyes, and carrot slices for mouth and fins, if desired. Garnish tray with parsley. Serve with melba toast rounds.

Oxmoor House Homestyle Recipes