In large bowl dissolve gelatin and bouillon in boiling water, stir in herbs, pepper, onions and lemon juice. Allow mixture to steep one half hour; the mixture needs to become slightly thicken but not set, place in refrigerator checking it every 15-20 minutes for consistency. When it becomes slightly thick but still pourable, pour the mixture over the flaked smoked salmon in a 4 cup loaf pan or mold and stir. Chill 24 hours. Slice and serve with vegetable crudités and thinly sliced, buttered bread. Serves 8-10
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