2 small cans of wild Alaskan pink salmon (totaling 12oz/340g)
½ cup chicken stock, heated (home-made is best)
¼ cup mayonnaise
2 t lemon juice
4 small onions, finely chopped
½ cup fresh raw cream
Sea salt and pepper
Mix gelatin with hot chicken stock. In a blender, blend the following: gelatin/stock, undrained salmon, onions, mayonnaise, lemon juice and seasoning. Add cream and stir. Pour into lightly oiled fish molds (use one large or 3 small fish molds). Refrigerate and tip onto the serving plate just before eating. Serve with rice crackers, whole-grain wheat crackers (if tolerated) and fresh veggies like chopped carrots, zucchini, mushrooms and celery.
I’d like to give credit to Suzy for this wonderful recipe (which I have modified slightly). She is an old friend of mine and I’m so thrilled that we just reconnected on Facebook after being out of touch for 20 years! I was so impressed when she served it at a dinner party in Johannesburg, South Africa, a LONG time ago. In fact, everything Suzy served at dinner parties was amazing! Here’s to sitting down together at a dinner party in the near future!
May you enjoy this and other wonderful food with your friends and family!