4 Servings
salmon french
salmon french
1 envelope atin
1 cup heavy am
1 1 5 1/2 ounce can mon; drained and flaked
1/2 cup onnaise
3/4 teaspoon l weed or 2 teaspoons fresh dill chopped
1/2 teaspoon t
1/2 teaspoon rika
1/2 teaspoon hot per sauce
1 bunch ishes
2 percorns
1 on for garnish
MIx gelatin with 1/4 cup of cold water (5 minutes). Add 1/2 cup of of VERY HOT water to gelatin mixture and stir until dissolved (about 3 minutes). Cover and refrigerate until mixture is slightly chilled. Lightly brush fish mold with salad oil. With mixer at medium speed beat cream until soft peaks form. In a large bowl with mixer at medium-high speed, beat everything until smooth. Fold in cream. Spoon into mold. Cover and refrigerate until set (about 3 hours). To serve- slice radishes and arrange as scales.
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