I really don’t think that cottage cheese and salmon should be mixed with gelatin and molded, but that’s exactly what this recipe from My Great Recipes asked you to do.
If you wish, use a pretty mold for this salad that is molded in 2 layers. It makes a nice luncheon salad for entertaining.
This salad can be prepared a day in advance of serving. A lightly oiled mold makes unmolding easier. Most salads cling to the mold because of a vacuum formed between the salad and the mold. Loosen by inserting a thin knife blade between mold and salad. If that fails, dip mold into warm, not hot, water, and invert onto serving dish.
Salads and Their Dressings, Section 2, Card 97
Cottage Cheese Salmon Salad
- 1 package unflavored gelatin divided
- 1/4 cup cold milk
- 1 1/2 cups creamed cottage cheese
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon instant minced onion
- 1 16- ounce can red salmon flaked, bones and skin removed
- 1/2 cup sour cream
- 1/4 cup celery minced
- 1 1/2 tablespoons lemon juice
- 2 tablespoons cold water
In top half of double boiler, soak half the gelatin in milk for 2 minutes until softened. Place over hot water. Heat until gelatin dissolves. Combine with cottage cheese, dill, and onion.
Pour into lightly oiled 1-quart salad mold or loaf pan. Place in freezer to chill for 10 minutes or until partially firm.
Combine salmon, sour cream, celery, and lemon juice.
In top half of double boiler, soak remaining gelatin in 2 tablespoons cold water until softened. Place over hot water to dissolve. Add to salmon mixture.
Pour over partially firm cottage cheese layer. Cover and chill 2 to 3 hours or until entirely firm.
To serve, unmold onto a lettuce-lined serving platter. Garnish with tomato wedges.