Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pink Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tin of pink salmon (415 grams), drained with liquid reserved
- 1 tbsp unflavoured gelatine
- 1 tbsp Worcestershire sauce
- ½ small onion, finely chopped
- ½ cup mayonnaise (fat-free works well)
- juice of half a lemon (~1 tbsp)
- salt and pepper to taste
Directions
Drain the salmon and keep the liquid.
Measure the reserved liquid from the tin and top up with water to make 125 ml (½ cup).
Place this in a pot, and slowly sprinkle the gelatine on top, this will make the dissolving process easier.
Heat gently until the gelatine is completely dissolved, stirring frequently.
Let this broth-like liquid cool slightly.
Put all other ingredients in a blender, and add the lukewarm broth on top.
Blend until smooth, add salt and pepper to taste (add more Worcestershire sauce if desired).
Place in moulds and refrigerate.
You can use fancy gelatine moulds or line a loaf pan with plastic wrap and cut slices when needed.
This freezes very well.
Category:Australian Appetizers
Category:Mousse Recipes
Category:Salmon Recipes
Category:Gelatin Recipes
Category:Onion Recipes
Category:Mayonnaise Recipes
Category:Lemon juice Recipes