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Ingredientes
- 1 env. unflavored gelatin
- 2 tbsp. lemon juice
- 1 sm. onion, minced
- 1/2 cube chicken bouillon
- 1/2 c. boiling water
- 1/3 c. mayonnaise
- 1/2 teaspoon paprika
- 1 teaspoon dry dill weed
- 1 (15 1/2 ounce.) can salmon, liquid removed
- 2/3 c. heavy cream
Direcciones
- Puree first 5 ingredients in blender. Blend in remaining ingredients except cream. Slowly add in cream with blender running till mix is smooth. Pour into oiled 3 to 4 c. mold. Chill till set. Wrap well and freeze. To serve, thaw 24 hrs in refrigerator. Unmold and garnish with greens. Serve with crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 255 | |
| Calories from Fat 169 | 66% |
| Total Fat 19.11g | 24% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 444mg | 19% |
| Potassium 298mg | 9% |
| Total Carbs 2.94g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.49g | 1% |
| Protein 18.58g | 30% |
