Scotish-Style Salmon Mold
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven: 700 watts
Preparation time: few hours
Cooking time: 1 minute
Waiting time: none
A delicious, attractive dish, made of freshly poached salmon or left-over salmon.
Servings: 2 or 3
IngredientsPreparation
  • 2 to 3 cups [500 to 750 mL] poached salmon
  • 1 [1 tablespoon - 7 g] pouch unflavored gelatin
  • 1/4 cup [60 mL] Scotch, white wine or water
  • 2 teaspoons [10 mL] mayonnaise
  • 1 teaspoon [5 mL] curry powder
  • Oil
  • Capers
  • Lemon wedges
  • Shredded lettuce or watercress
  • Skin and bone salmon; measure 2 to 3 cups [500 to 750 mL] salmon meat.
  • Oil a fancy mold; press in salmon meat.
  • Cover and refrigerate for a few hours.
  • Sprinkle unflavored gelatin over Scotch, white wine or water, to taste.
  • Microwave for 1 minute, on 'MEDIUM'.
  • Meanwhile, into a bowl, mix together mayonnaise and curry powder.
  • Beat in gelatin mixture.
  • Refrigerate for 10 minutes, until mixture just starts to set.
  • Unmold salmon cold onto a serving plate; generously coat salmon with jellied mayonnaise.
  • Sprinkle top with capers.
  • Arrange lemon wedges all around, pressing wedges into salmon.
  • Decorate all around with lots of shredded lettuce or watercress.
  • Refrigerate until ready to serve.