Smoked Kippered King Salmon Aspic

Purchase Smoked Kippered King Salmon Aspic

<strong><font color="#993333">Smoked Kippered King Salmon Aspic</font></strong>

  • 1 pound smoked kippered king salmon flaked, skin and any bones removed
  • 4 cups boiling water
  • 4 chicken flavor bouillon cubes
  • 5 packages unflavored gelatin
  • Juice of ½ fresh lemon
  • 1 bunch fresh parsley finely chopped
  • ½ sweet red bell pepper finely chopped
  • 3 green onions finely chopped

    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

    Purchase Smoked Kippered King Salmon Aspic

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