Have you ever gone to a party and thought, “Gosh, this salad just doesn’t seem festively fishy enough”?
Nothing says “party time” like mayonnaise and gelatin.
- 1 envelope unflavored gelatin
- 1¼ cups water
- 2 cans (7¾ oz each) salmon, cleaned, drained and flaked
- ¾ cup chopped celery
- ½ cup BEST FOODS Real Mayonnaise
- ¼ cup chopped parsley
- 2 Tbsp. chopped capers
- 2 Tbsp. lemon juice
- 1 tsp. grated lemon peel
- 1 tsp. grated onion
- 1 tsp. celery seed
- 1 baked (9-inch) pastry shell
- Sprinkle gelatin over water; heat, stirring until dissolved.
- Chill until slightly thickened.
- Combine with next 9 ingredients.
- Turn into pastry shell. Chill until set. Serves 6 to 8.
I’ll note here that our choice was between salmon pie and a shrimp mold… and I just wasn’t in the mood for shrimp.
A typical salmon salad — one that includes capers and plenty of mayo, for example — can be pretty tasty.
Of course, dumping partially solidified gelatin on top isn’t a standard salmon salad ingredient in my experience.
It makes the stuff really runny. So it’s super easy to pour into a pie crust.
Which, incidentally, is another non-standard ingredient.
We fed the kids hot dogs — it’s one of those recipes I knew they wouldn’t bother trying — and put it in the fridge to solidify. Since the gelatin was already partially set, it only took about 45 minutes to be gelled enough to be tilted without pouring.
And then, of course, Buzz got to try the first bite. (Sometimes it pays to be the chef, not the taster…)
Initially it was pretty positive — “Hey, this isn’t too bad.”
And then halfway through chewing, it got bad. “Ohhhhh wow no.”
Verdict: Bleah. Not a good way to serve salmon.
Our pre-baked pie crust was very slightly sweet, which made the overall flavor even stranger. Tasting just the salmon salad filling wasn’t too bad. However, a no-sugar crust probably wouldn’t save this — the filling was surprisingly bland. Don’t waste your gelatin.