JELLIED SALMON
A palate-pleasing, glistening aspic from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is chilling time, which is approximate. For best result, I'd recommend making this the day before.
Provided by Molly53
Categories Lactose Free
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle gelatin on cold water and let stand for five minutes.
- Add boiling water and stir until gelatin dissolves.
- Add lemon juice, salt and sugar.
- Rinse a round shallow pan or mold in cold water or spritz lightly with cooking spray.
- Pour a portion of the gelatin in the bottom and set aside to congeal in the refrigerator.
- When firm, place salmon in center of the pan; arrange hard-boiled eggs, olives, celery and green pepper artistically around the salmon.
- Add remaining gelatin and chill until firm.
- Unmold onto a large platter and garnish with thin slices of cucumber, lemon and radishes.
Nutrition Facts : Calories 130.5, Fat 4.3, SaturatedFat 0.9, Cholesterol 109.8, Sodium 183, Carbohydrate 3.5, Fiber 0.2, Sugar 2.7, Protein 18.8
SALMON SALAD
Steps:
- Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
JELLIED SALMON SALAD
From my mother's collection of recipes. When I was little this was our favourite hot-weather food. I stil make it as a special treat.
Provided by lesliel8
Categories Summer
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle gelatin on cold water and let soften 5 minutes.
- Add boiling water, stir until dissolved.
- Stir in salt, lemon juice and liquid from salmon. Cool.
- Chop celery, parsley and chives nice and fine.
- Remove skin and large bones from salmon, and break it up with a fork.
- Combine cottage cheese with green relish, mayonnaise, celery, parsley and chives.
- Stir in gelatin mixture.
- Fold in salmon.
- Pour into loaf pan, salad bowl, or ring mold. Chill until firm. (1½ to 2 hours).
Nutrition Facts : Calories 236.3, Fat 10.9, SaturatedFat 2.4, Cholesterol 49.6, Sodium 960.1, Carbohydrate 14.2, Fiber 1.1, Sugar 1.9, Protein 21
SWEDISH JELLIED VEAL (KALVSYLTA)
Steps:
- Simmer first four ingredients for 2 to 3 hours or until very tender.
- Take out meat, cool, remove bones and sinews and cut into small pieces. Meanwhile, let stock boil hard to reduce slightly.
- Strain stock, add meat, pepper and vinegar, correct seasonings and add gelatin.
- Cool 10 minutes, pour into suitable mold such as a loaf pan and refrigerate overnight.
- Cut into slices, arrange on platter and garnish with pickled beets (see recipe).
SWEDISH JELLIED VEAL LOAF (KALVSYLTA)
Make and share this Swedish Jellied Veal Loaf (Kalvsylta) recipe from Food.com.
Provided by davinandkennard
Categories Veal
Time 4h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Total boiling time approximately 90 minutes. Bring the meat to boil in the water, skim off the foam. Add the spices and one quartered onion, cover and let it simmer for 60 minutes. Remove the meat from the bones and set it aside, return the bones to the water and continue simmering for another 20 minutes. Strain the resulting buillion and set aside while grinding the meat. Add the second onion, also quartered, to the meat during grinding - re-grinding the meat makes for a smoother finished product.
- Return the ground meat to the buillion and return to a boil. Stir in the gelatin and maintain heat for 10 minutes.
- Pour into 2 inch deep pans and let the kalvsylta set in a cool place (don't let it freeze as it will lose its integrity).
Nutrition Facts : Calories 251.6, Fat 11.3, SaturatedFat 4.7, Cholesterol 136.7, Sodium 724.2, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 33.4
JELLIED SALMON LOAF
Number Of Ingredients 11
Steps:
- Soften gelatin in cold water dissolve in boiling water cool. Add vinegar (lemon juice may be substituted), mayonnaise (yogurt or combination of mayonnaise and yogurt may be substituted), salt, pepper, and catsup chill until mixture begins to thicken. Drain salmon discard skin and bones flake. Fold into thickened gelatin mixture along with diced eggs and sliced olives. Chill until set. Unmold and slice to serve. Garnish with fresh parsley and lemon wedges.
Nutrition Facts : Nutritional Facts Serves
JELLIED CHICKEN LOAF
Make and share this Jellied Chicken Loaf recipe from Food.com.
Provided by azleh
Categories Chicken
Time 1h30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place chicken, celery leaves, onion, salt. ginger, peppercorns and the 2 cups water in a large saucepan; cover. Heat to boiling, then simmer 1 hour or until chicken is tender.
- 2. Remove from broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
- 3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
- 4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
- 5. While gelatin mixture chills, remove chicken from bones; chop meat very fine. (There should be about 2 1/4 cups.) Stir into chilled gelatin mixture with celery and walnuts. Chill several hours, or until firm.
- 6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl. Garnish with crisp lettuce and sliced tomatoes, and serve with crusty French bread or toasted hard rolls.
Nutrition Facts : Calories 517.5, Fat 28, SaturatedFat 7.3, Cholesterol 117.5, Sodium 1148.6, Carbohydrate 4.5, Fiber 0.6, Sugar 1.4, Protein 61.4
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