Smoked Salmon Aspic
Source: Tremblay Family
Ingredients
Ingredients
- 2 cups of mayonnaise
- 2 cups of smoked salmon from La Boucanerie d’Henri, shredded
- ½ cup of green onions, finely chopped
- ½ cup of celery, finely chopped
- 1 mashed hard-boiled egg
- ¼ cup of cold water
- 1 packet of non-flavored gelatin
Preparation
Preparation
- Prepare the ingredients.
- Let the gelatin expand in water.
- Bring the mayonnaise to a boil while stirring and remove from heat.
- Add all remaining ingredients.
- Refrigerate into many small containers or into a mold.