Freshly cooked salmon steak is the star of this fluffy main-dish salad.
Makes 6 servings.
1 fresh or frozen salmon steak (about 3/4 pound)
4 peppercorns
1 teaspoon salt
1 slice of lemon
1 slice of onion
Handful of celery leaves
Water
1 envelope unflavored gelatin
1 envelope instant vegetable broth
1 1/2 cups water
1 teaspoon grated onion
1 teaspoon lemon juice
1/8 teaspoon pepper
or: Few drops liquid red pepper seasoning
1/2 cup mayonnaise or salad dressing
1 cup chopped celery
Procedure:
1. Simmer salmon steak with peppercorns, 1/2 teaspoon salt, lemon and onion slices and celery leaves in just enough water to cover in a medium-size frying pan, 15 minutes or until salmon flakes easily with a fork.
2. Lift out carefully with a slotted spatula; drain on paper toweling until cool enough to handle, then remove skin and bones. Flake salmon; place in a small bowl.( There should be about 1 1/2 cups)Set aside for step 4.
3. Soften gelatin with vegetable broth in 1 cup of water in a medium-size saucepan over medium heat, stirring constantly, just until gelatin dissolves. Stir in remaining 1/2 water, onion, lemon juice, remaining 1/2 teaspoon salt, pepper or red pepper seasoning.Chill 30 to 40 minutes, or until as thick as unbeaten egg white.
4. Stir in mayonnaise or salad dressing; fold in salmon and celery. Spoon into a 4 cup mold; chill several hours or until firm.
5. Just before serving, run a sharp-tip thin-blade knife around top of the mold, then dip mold very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off mold. Serve with lemon wedges to squeeze over, or with your favorite bottled tartare sauce, if you wish.
