Salmon Mold by Pattie Sue Knapp



This dish is especially attractive when made in a fish-form mold. The finished salmon mold, surrounded by colorful fields of fresh vegetables and crackers is a magnificent centerpiece and conversation starter for your party. As children we have often seen this dish prepared by our mother.

Preparation: 2 hours Heirloom Recipe
Serves 14 to 16 persons
  • 2 envelopes unflavored gelatin
  • 1 cup mayonnaise
  • 1 cup water
  • 1 tablespoon prepared mustard
  • 14 3/4 ounces canned salmon
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • ½ teaspoon Tabasco Sauce
  • 1/4 cup fresh parsley, chopped fine
  • ½ teaspoon thyme
  • 1 medium carrot, chopped fine
  1. Sprinkle gelatin over water and heat until the gelatin dissolves. Remove from heat.
  2. Combine all remaining ingredients in a large bowl and mix well. Stir in dissolved gelatin.
  3. Spray a 4-cup capacity mold with cooking spray. Fill the mold with the salmon mixture and chill until set, usually about 1 hour.
  4. Unmold and serve with cucumber chips and crackers or a selection of raw, fresh vegetables.

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Latest revision done December 2005
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