1/2 cup Hot Water
1 Chicken Stock Cube
220 gm Red or Pink Salmon
2 tspn Lemon Juice
1/2 cup Cream
1 tlbspn Gelatine
4 Shallots
1/4 cup Mayonnaise
Salt & Pepper
Method: Put hot water, gelatine & crumbed stock cube in blender, blend on high for 1 minute. Add undrained salmon, roughly chopped shallots, mayonnaise, lemon & salt & pepper, blend for 1 minute. Add cream, blend 30 secs. Pour mixture in lightly oiled containers and refrigerate to set. Serve with lettuce, toast triangle & wedge of lemon.
Source: contributed by Heather Allen in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.11.
