Salmon mould

Recipe from: 2009
salmon mould

Ingredients 15
Servings 6
Time 35 minutes


  • 1 tin (425 g) salmon
  • 5
    (1 t) salt1
  • 5
    (1 t) sugar (optional)
  • 10
    (2 t) cake flour
  • 5
    (1 t) mustard powder
  • pinch cayenne pepper
  • 2 egg yolks or 1 egg, whisked
  • 22.5
    (11/2 T) melted butter or oil
  • 190
    (¾ c) milk
  • 60
    (4 T) vinegar
  • 15
    (1 T) gelatine, soaked in
  • 30
    (2 T) cold water
  • lettuce
  • sliced tomato and
  • hard-boiled egg


1. Flake the salmon and remove the bones. Set aside.
2. Combine the dry ingredients, egg yolks or whisked egg, butter or oil and the milk.
3. Heat the mixture slowly or heat over boiling water, stirring continuously until the mixture thickens.
4. Add the vinegar and remove from the heat.
5. Add the soaked gelatine and stir until dissolved. Strain if lumpy, and blend with the salmon.
6. Spoon the mixture into a wet mould to set.
7. When set, unmould on lettuce leaves and garnish with slices of tomato and hardboiled eggs cut into wedges.

Read more on: festive  |  recipes

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