One 8-oz. (213 g) can sockeye salmon, liquid reserved
¼ c. finely chopped celery
2 tbsp. minced onion
1 tbsp. unflavored gelatin (one 7 g envelope)
¼ c. cold water
¼ c. ketchup
2 tbsp. white vinegar
¼ c. mayonnaise
Drain and flake salmon. Set liquid aside in small, separate bowl. In medium bowl, combine salmon, celery, and onion. Set this aside, too. Soften gelatin in cold water, stirring until smooth. Set aside.
In small saucepan, combine salmon liquid, ketchup, and vinegar. Bring just to a boil before turning heat to medium-low. Stir in softened gelatin until dissolved. Cool slightly before adding to salmon mixture. Blend in mayonnaise, combining well. Pour into spray-greased mold or individual molds, covering and refrigerating at least 2 hr. or up to 2 days.
|Soften unflavored gelatin in cold water.|
|Combine salmon liquid, ketchup, and vinegar.|
|Combine all ingredients.|
|Pour into lightly greased mold. Or not! Instead, I brushed the|
inside of the mold with mayonnaise. This was a mistake.
|And then the fun began!|
|Soaking the @#! thing in hot water wouldn’t loosen it.|
|Nor would the highest setting of a hair dryer.|
|Or a cloth soaked in boiling water. It was well and truly stuck.|
|And so I gave up! So Ron pried the appie from its mold |
with a long, thin knife. It was worth the effort: Ta-Dah!