Ingredients:
1 Tbs. plain gelatine
2 Tbs. water
2 cans (8-ounce/225g) pink salmon without salt
1 Tbs. lemon juice
Salt and pepper
1/2 tsp. Worcestershire sauce
1/4 cup finely chopped shallots
1 egg white, beaten stiff
3/4 cup evaporated skim milk
2 Tbs. water
2 cans (8-ounce/225g) pink salmon without salt
1 Tbs. lemon juice
Salt and pepper
1/2 tsp. Worcestershire sauce
1/4 cup finely chopped shallots
1 egg white, beaten stiff
3/4 cup evaporated skim milk
Recipe:
1. Soften gelatine in water, dissolve over boiling water.
2. Remove the skin and bones from salmon.
3. In bowl, salmon, combine lemon juice, pepper, salt and Worcestershire sauce; blend well.
4. Fold in egg white, dissolved gelatine and shallots, then milk.
5. Pour into oiled mould and refrigerate until firm.
2. Remove the skin and bones from salmon.
3. In bowl, salmon, combine lemon juice, pepper, salt and Worcestershire sauce; blend well.
4. Fold in egg white, dissolved gelatine and shallots, then milk.
5. Pour into oiled mould and refrigerate until firm.
Serves:
4
Notes:
Pink salmon is a good source of vitamins B3 and B12 for healthy nerve cells, and plenty of calcium for strong bones.
Fat content:
Each serving has about 6g of fat and lots of heart-healthy omega-3 fatty acids.