Updated Thursday, May 23rd, 2002
Yield: 8 to 12 servings
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111