Appetizers
1 envelope Unflavored gelatin
1/4 cup Water
1/2 cup Chicken bouillon
2 Tbs Fresh dill, or 1 Tbs dried dill
1/2 cup Mayonnaise
1 Tbs Lemon juice
2 ea Small green onions, finely chopped
1/2 tsp Paprika
1/2 tsp Salt
2-3 cups Cooked salmon, finely flaked
1 cup Heavy cream
Fresh parsley (for garnish)
Adapted from recipe by Kathy Center, Bozeman, Montana via AGDC, by BBF, 6/10/18.
Preheat oven or smoker to 350-400°F.
Season salmon with coarse salt and pepper and bake for 15-20 minutes at 350-400°F; alternatively, smoke for 15-20 minutes at 350-400°F.
In a large bowl, sprinkle gelatin over 1/4 cup of water and let stand until softened.
Add boiling chicken broth and stir until dissolved.
Stir in chopped fresh dill and let cool for 10 minutes.
Add mayonnaise, lemon juice, green onions, paprika, and salt. Whisk well and refrigerate 20-30 minutes until mixture starts to thicken.
After salmon has cooled, flake it and add to mixture; mix well and taste for seasoning.
In a separate bowl, beat heavy cream until stiff, and gently fold into the salmon mixture.
Pour into mold (bundt cake pan works fine) and refrigerate for at least 2 hours (overnight is best) until firm.
Serve on a large platter and surround the salmon with fresh parsley for garnish.