Total Time
15mins
Prep 15 mins
Cook 0 mins

This recipe came from a nice lady at a Scandanavian restaurant I visited in Solvang, Ca in the late 70's. I don't remember the name of the restaurant. I found the recipe among a pile I was sorting through and thought I'd share.

Directions

  1. Remove any skin and bones from salmon.
  2. Put gelatin in blender. Add boiling water, lemon juice and onion.
  3. Blend about 30 - 40 seconds.
  4. Add yougurt, paprika, dill weed and salmon.
  5. Blend 30 seconds and pour into mold.
  6. Chill about 3 hours before serving.
Most Helpful

Apparently the other person rating this recipe mad an error if she did in fact make it. I found it a lovely recipe. Maybe chef 428644 should post her own recipe becausse her suggestions totally would be a different recipe.

Snicklefritzy February 23, 2008

I found this to be a little "thin". I used real cooked salmon and *whole milk* yogurt, but I think it could stand a brick of cream cheese and a teaspoon or so of worschester sauce.

eightball1751 February 22, 2008