How To make New Zealand Salmon In Jelly
6 lb Fresh Salmon
6 tb Butter
3 Lemons
Salt Pepper Clean salmon and remove head, tail and fins. Cut the salmon into 1 lb steaks (not fillets). Place 1 salmon steak onto a sheet of foil, squeeze the juice of 1/2 a lemon, spread 1 tb of butter plus salt and pepper on the salmon. Wrap the salmon steak tightly in the foil (heavy duty) so as to make the best water tight seal as possible. Repeat for each steak. Boil the packages in water for 20 minutes. Remove and place in the freezer for an hour then refrigerate for 2 hours. When ready to serve, unwrap the salmon steaks carefully on a large platter and cover with warm Hollandaise Sauce. To accompany the salmon, this dish should be served with new baby potatoes which have been boiled with mint leaves, and fresh garden peas, plus a palatable white wine. This is a very basic but absolutely delicious recipe. Of course, the fun is catching the salmon and telling the story of how the large one snapped the rod like a pretzel and "got away"!
How To make New Zealand Salmon In Jelly's Videos
Perfect Jelly Slice
This retro jelly slice (recipe below) is the perfect no-bake sweet treat.
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Perfect Jelly Slice
Makes 24 pieces Prep 20 mins (+ cooling & 4½ hours chilling time)
250g pkt Arnott’s Marie biscuits, broken
175g butter, melted
¼ cup (60ml) boiling water
3 tsp gelatine powder
395g can sweetened condensed milk
⅓ cup (80ml) lemon juice
85g pkt Coles Raspberry Flavoured Jelly Crystals
450ml boiling water, extra
1. Grease an 18cm x 28cm slice pan and line the base and sides with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Press evenly over the base of the prepared pan. Place in the fridge for 30 mins to chill.
2. Place the boiling water in a heatproof jug. Sprinkle with gelatine and stir until the gelatine dissolves. Cool slightly. Place the condensed milk and lemon juice in a medium bowl and whisk to combine. Add the gelatine mixture and whisk until the mixture is well combined. Pour over the biscuit base and place in the fridge for 1 hour or until set.
3. Prepare the jelly crystals using extra boiling water following packet directions. Set aside for 20 mins to cool. Pour over the condensed milk layer and place in the fridge for 3 hours or until set.
4. Transfer the slice to a clean work surface. Cut into slices to serve.
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