Have you ever gone to a party and thought, “Gosh, this salad just doesn’t seem festively fishy enough”?

serving-salmonpie

Nothing says “party time” like mayonnaise and gelatin.

Salmon Pie
Author: 
 
Ingredients
  • 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
Instructions
  1. Sprinkle gelatin over water; heat, stirring until dissolved.
  2. Chill until slightly thickened.
  3. Combine with next 9 ingredients.
  4. Turn into pastry shell. Chill until set. Serves 6 to 8.

 

EPSON MFP image

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.

mix-it-up

A typical salmon salad — one that includes capers and plenty of mayo, for example — can be pretty tasty.

ectoplasm

Of course, dumping partially solidified gelatin on top isn’t a standard salmon salad ingredient in my experience.

filling

It makes the stuff really runny. So it’s super easy to pour into a pie crust.

Which, incidentally, is another non-standard ingredient.

gel-test

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.

tasting-whuh

And then, of course, Buzz got to try the first bite. (Sometimes it pays to be the chef, not the taster…)

tasting-fork

Initially it was pretty positive — “Hey, this isn’t too bad.”

tasting-weird

And then halfway through chewing, it got bad. “Ohhhhh wow no.”

Verdict: Bleah. Not a good way to serve salmon.

Tasting notes:

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.

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