AuthorRetroRuthCategory

From The Knox Gelatine Cookbook, 1977

 2 envelopes unflavored gelatin
 ½ cup cold water
 1 cup boiling water
 2 cups sour cream (16 oz)
 ¾ cup Thousand Island Dressing
 1 tbsp lemon juice
 1 can (16 oz) salmon, drained and flaked
 1 tsp dill weed

1

In a medium bowl, mix unflavored gelatin with 1/2 cup cold water. Add 1 cup boiling water and stir until gelatin is completely dissolved. Add sour cream, dressing, lemon juice, salmon and dill weed. Turn into a 5 1/2 cup mold and chill until firm, about 4 hours. (Or 2 hours in the freezer, if you are in a hurry.)

Ingredients

 2 envelopes unflavored gelatin
 ½ cup cold water
 1 cup boiling water
 2 cups sour cream (16 oz)
 ¾ cup Thousand Island Dressing
 1 tbsp lemon juice
 1 can (16 oz) salmon, drained and flaked
 1 tsp dill weed

Directions

1

In a medium bowl, mix unflavored gelatin with 1/2 cup cold water. Add 1 cup boiling water and stir until gelatin is completely dissolved. Add sour cream, dressing, lemon juice, salmon and dill weed. Turn into a 5 1/2 cup mold and chill until firm, about 4 hours. (Or 2 hours in the freezer, if you are in a hurry.)

Thousand Island Salmon Spread