Lox I Gels (Jellied Salmon)
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Fish and Seafood Recipes | Dips and Spreads Recipes
Yield: 8 to 12 servings
A Swedish dish that's terrific on a hot summer night and easily doubled for a larger crowd. Serve this as an appetizer with crackers, or place on a bed of lettuce and serve it as a salad or light luncheon dish.
- 2 pounds fresh salmon fillets (or more)
- 4 cups cold water
- 2-1/4 teaspoons salt (or less)
- 1 bay leaf
- 2 whole allspice berries
- 3 to 4 fresh dill sprigs
- 2 envelopes unflavored gelatin
- 6 tablespoons cold water
- Hard-boiled eggs and more fresh dill, to garnish
Wipe the salmon fillets with a clean, damp cloth. Place them in a heavy saucepan with the water, salt, bay leaf, allspice, and dill. Bring to a boil and skim off any foam that forms on the surface. Reduce the heat and simmer gently for 10 to 15 minutes or until the fish flakes easily when pierced with a fork.
Carefully remove the fish from the broth. Remove any skin and bones. Flake with a fork to make uniform-size pieces. Place the salmon in a 4-cup mold.
Strain the broth through cheesecloth so the jelly will be as clear as crystal when cold. Pour 3 cups of the strained broth into a clean saucepan and bring to a boil. Dissolve the gelatin in the 6 tablespoons of cold water. Add to the heated broth. Pour over the fish and add a few sprigs of dill.
Chill in the refrigerator for several hours or overnight. When you are ready to serve, unmold onto a serving platter and garnish with sliced hard-boiled eggs and fresh dill. Serve with vinegar.
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