Salmon Molds
One envelope of Knox gelatine - if there is no Knox available- use generic one
7 tablespoons of cold water
2 egg yolks
1 teaspoon of kosher salt
1 teaspoon of mustard seeds
11/2 Tablespoons of melted unsalted sweet fresh butter
2 tablespoons of white apple cider vinegar
1 cup of fresh sweet milk
1 can of salmon
a few grains cayenne pepper
Soak the gelatine in a cold water five to twenty five minutes- depends on the brand. Beat the egg yolks with a pinch of salt yolks. While beating, add gradually the mustard powder and the cayenne pepper , and only after you have beaten egg yolks with them, add into them the melted butter, the milk and the vinegar is added the last. Cook this sauce in the water bath in a double boiler, while stirring constantly until it gets thick, Add the soaked gelatine into it and the salmon, separated into flakes. Pour this into the greased with butter molds. Turn those individual molds into the fridge and let them chill down for several hours. THIS IS THE WAY MY GRANDMOTHER FROM CHICAGO WAS SERVING FISH FOR EASTER BREAKFAST.