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Molded Salmon Salad

Source of Recipe


From "The Glory of Southern Cooking" by James Villas



List of Ingredients



• 2 envelopes unflavored gelatin
  
• 1 cup water
  
• 1 cup mayonnaise
  
• ½ cup half-and-half
  
• 1 tablespoon fresh lemon juice
  
• ½ teaspoon dry mustard
  
• 1 tablespoon snipped fresh dill (or ½ teaspoon dried dill weed)
  
• Freshly ground black pepper to taste
  
• 2 cups canned, drained salmon
  
• ½ cup finely chopped celery
  
• 3 tablespoons seeded and finely chopped green bell pepper
  
• 1 tablespoon minced onion
  
• 4 to 6 leaves red-tipped leaf lettuce
  






Instructions



1. In a small saucepan, soften the gelatin in the water for 5 minutes, then place over low heat, stirring till the gelatin is dissolved. Remove from the heat and let cool.
   
   
2. In a large mixing bowl, combine the mayonnaise, half-and-half, lemon juice, mustard, dill, and black pepper and stir till well blended. Add the dissolved gelatin to the mixture and stir till well blended and smooth. Add the salmon, celery, bell pepper, and onion and stir till well blended. Scrape the mixture into a greased 8-cup ring or fish-shaped salad mold, cover with plastic wrap, and chill till firm, at least 3 hours.
   
   
3. Serve the salad in slices on top of the lettuce leaves.
   
   Makes 4 to 6 servings