Summary
| Prep Time | 20 mins |
| Total Time | 6 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 200 g smoked salmon
- 125 g double cream
- 200 ml cream
- 125 g mayonnaise
- 4 tablespoon ketchup
- 6 sheets gelatin, white
- Water, cold for soaking
- salt and pepper
- some oil for the mold
Print Recipe
Pin Recipe Instructions
- Soak the gelatin in cold water. Finely puree all other ingredients in a blender, season with salt and pepper to taste. Be careful, the smoked salmon already brings salt!
- Lightly grease a shape suitable for toppling, if possible in the shape of a fish, with cooking oil. Squeeze out the gelatine and dissolve it in very little water over a low flame, add to the fish mixture and stir well.
- Put everything in the mold and chill for about 6 hours. To turn it out, put the mold very briefly in hot water.
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