AuthorRetroRuth
From The Knox Gelatine Cookbook, 1977
Tested Recipe!
[cooked-sharing]
2 envelopes unflavored gelatin
½ cup cold water
1 cup boiling water
16 oz sour cream
¾ cup Thousand Island Dressing
1 tbsp lemon juice
16 oz salmon, drained and flaked
1 tsp dill weed
1
In a medium bowl, mix unflavored gelatin with 1/2 cup cold water. Add 1 cup boiling water and stir until gelatin is completely dissolved. Add sour cream, dressing, lemon juice, salmon and dill weed. Turn into a 5 1/2 cup mold and chill until firm, about 4 hours. (Or 2 hours in the freezer, if you are in a hurry.)
CategoryAppetizers and Snacks, Gelatin
Ingredients
2 envelopes unflavored gelatin
½ cup cold water
1 cup boiling water
16 oz sour cream
¾ cup Thousand Island Dressing
1 tbsp lemon juice
16 oz salmon, drained and flaked
1 tsp dill weed
Directions
1
In a medium bowl, mix unflavored gelatin with 1/2 cup cold water. Add 1 cup boiling water and stir until gelatin is completely dissolved. Add sour cream, dressing, lemon juice, salmon and dill weed. Turn into a 5 1/2 cup mold and chill until firm, about 4 hours. (Or 2 hours in the freezer, if you are in a hurry.)
