1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion
Combine gelatin and dry Vermouth. Heat gently until dissolved,
and set aside to cool. Combine all other ingredients into gelatin
mix, blending well.
Pour into a 2-cup flat-bottom mold.
Chill at least 3 hours or overnight.
No comments:
Post a Comment