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for Lunch
4 servings
Time to prepare: 30 minutes
Difficulty: Difficult
Ingredients |
1 pkg. unflavored gelatin
1/4 cup cold milk
1 1/2 cups (12 oz carton) creamed
cottage cheese
1/2 tsp dried dill weed
1/2 tsp. instant minced onion
1 can (16 oz)red salmon, flaked, bones and skin removed
1/2 cup sour cream
1/4 cup minced celery
1 1/2, tsp. lemon juice
2 Tbsp cold water
Crisp lettuce and tomato
wedges for garnish
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Directions |
In top half of double boiler, soak half the gelatin in milk for 2 min. until softened. Place over hot water. Heat until gelatin dissolves. Combine with the cottage cheese, dill
and onion.
Pour into lightly oiled 1-quart salad mold or loaf pan Place in freezer to chill about 10 mm. or until partially firm.
Combine salmon, sour cream, celery and lemon juice. In top of double boiler, soak remaining gelatin in the 2 Tbsp cold water until softened. Place over hot water to dissolve Add to salmon mixture.
Pour over partially firm cottage cheese layer. Cover and chill 2 to 3 hrs or until entirely firm.
To serve, unmold onto a lettuce-lined serving platter Garnish with
tomato wedges.
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Notes |
| This salad can be prepared 1 day in advance of serving A lightly oiled mold makes unmolding easier. |
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Comments |
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