Ingredients Edit

Directions Edit

  1. Drain the salmon and keep the liquid.
  2. Measure the reserved liquid from the tin and top up with water to make 125 ml (½ cup).
  3. Place this in a pot, and slowly sprinkle the gelatine on top, this will make the dissolving process easier.
  4. Heat gently until the gelatine is completely dissolved, stirring frequently.
  5. Let this broth-like liquid cool slightly.
  6. Put all other ingredients in a blender, and add the lukewarm broth on top.
  7. Blend until smooth, add salt and pepper to taste (add more Worcestershire sauce if desired).
  8. Place in moulds and refrigerate.
  9. You can use fancy gelatine moulds or line a loaf pan with plastic wrap and cut slices when needed.
  10. This freezes very well.
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