1 teaspoon gelatine
150 ml (1/4 pint) hot water
150 ml (1/4 pint) stock
150 ml (1/4 pint) mayonnaise
2 tablespoons lemon juice
salt
pepper
1/2 teaspoon paprika
1 teaspoon
Worcestershire sauce
1 teaspoon onion juice (from grated onion)
450 g (1 lb) canned salmon or tuna fish, drained and flaked
150 ml (1/4 pint) double cream, whipped
150 ml (1/4 pint) hot water
150 ml (1/4 pint) stock
150 ml (1/4 pint) mayonnaise
2 tablespoons lemon juice
salt
pepper
1/2 teaspoon paprika
1 teaspoon
Worcestershire sauce
1 teaspoon onion juice (from grated onion)
450 g (1 lb) canned salmon or tuna fish, drained and flaked
150 ml (1/4 pint) double cream, whipped
method
1. Dissolve the gelatine in the hot water, then stir in the stock. Cool.
2. Mix together the mayonnaise, lemon juice, salt, pepper, paprika, Worcestershire sauce and onion juice.
3. Mash the salmon or tuna and mix into the mayonnaise mixture.
4. Stir in the gelatine mixture, then fold in the cream.
5. Turn into a dampened 900 ml (1 1/2 pint) mould and chill until set.
2. Mix together the mayonnaise, lemon juice, salt, pepper, paprika, Worcestershire sauce and onion juice.
3. Mash the salmon or tuna and mix into the mayonnaise mixture.
4. Stir in the gelatine mixture, then fold in the cream.
5. Turn into a dampened 900 ml (1 1/2 pint) mould and chill until set.
serving amount
serves 3 - 4
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