24 appetizer servings

How to Make It

Step 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.

Step 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

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