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lo-cal salmon and potato holiday mould

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

This is a great opportunity to use your pretty gelatin moulds. Double the recipe for a larger family.

yield 2 serving(s)
prep time 20 Min
method Refrigerate/Freeze

Ingredients For lo-cal salmon and potato holiday mould

  • FIRST LAYER
  • 8 oz
    canned salmon
  • 1/2
    envelope gelatin
  • 6 oz
    chicken broth
  • 1/2 tsp
    minced onion
  • 1 Tbsp
    parsley, chopped
  • 1 Tbsp
    lemon juice or vinegar
  • dash
    hot pepper sauce (optional)
  • SECOND LAYER
  • 6 oz
    diced, cooked potato
  • 1 1/2 Tbsp
    oil and vinegar dressing
  • 1 Tbsp
    gelatin. unflavoured
  • 2 tsp
    water
  • 1/3 c
    buttermilk or sour cream for extra richness
  • 2 Tbsp
    mayonnaise
  • 1/4 c
    chopped celery
  • 1/8 c
    chopped green or red pepper

How To Make lo-cal salmon and potato holiday mould

  • 1
    Drain salmon and mash. Soften gelatine in salmon jce. Dissolve over hot water and stir in chicken broth, onion, parsley, and mashed salmon. Taste and season with lemon jce or vinegar, salt, and a dash of Tabasco. Chill until slightly thickened. Pour into a mould and refrigerate until firm. Sprinkle dressing over potatoes and stir. Soften gelatine in cold water and dissolve over hot water. Cool slightly and add buttermilk and mayonnaise. Stir in remaining ingredients. Taste for seasoning. Spread over salmon. Chill until set. Unmould and serve with sliced cucumber or tomatoes.
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