Wednesday, September 11, 2013

Avocado Salmon Mold

Avocado Salmon Mold
Better Homes and Gardens "Salad Book" ca. 1969,  p. 107
A thoughtful former student recently gifted me the delightful 1969 of Better Homes and Gardens' Salad Book, which you'll be hearing a lot more about in weeks to come, because it's filled to the brim with gelatinous horrors with which to torment Dr. Husband. 
 (Full disclosure: today's recipe is actually called Salmon Avocado Mold, but since I said it wrong on the video below and am too lazy to re-shoot, you'll have to live with calling it Avocado Salmon Mold.)  

Better Homes and Gardens proclaims, in the recipe description: 

“A spectacular salad for a foursome is the Salmon Avocado Mold. Frosted with an avocado dressing, cut wedges are pretty on the plates. It’s a do-ahead beauty to make the hostess’ job easier.”

I don't know about the easier part. I must re-state my assertion that dealing with canned salmon is the most distasteful act that a housewife will ever have to deal with (apart from - you know - wifely duties).  I bought a more well-known name brand of canned salmon for this recipe, in the hopes that I could avoid the omnipresent bits of scale and one found in the off-brand, but my hopes were dashed immediately.  

The rest of the recipe came together fairly quickly (with the exception of the grated onion - help me out here, ladies, was one once able to purchase onion already grated, or was it always an onerous task?) 

So here we go, the recipe as printed:

1 envelope unflavored gelatin
1 cup cold water
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon vinegar
2 teaspoons grated onion
1/2 teaspoon salt
1/2 teaspoon prepared horseradish
1 16 ounce can salmon, drained, flaked, and small bones removed
1/2 cup mayonnaise or salad dressing
1/3 cup sliced pitted ripe olives
1/4 cup chopped celery
For the dressing:
1 large avocado
1/2 cup dairy sour cream
1/2 teaspoon salt
Curly endive

In saucepan soften gelatin in the cold water. Stir over low heat until gelatin is completely dissolved. Add sugar, lemon juice, vinegar, onion, 1/2 teaspoon salt, and horseradish. Chill till mixture is partially set. Fold salmon, mayonnaise, olives, and celery. Spoon into a 3 1/2 cup mold; chill till gelatin mixture is firm. To prepare dressing, peel and mash the avocado (about 2/3 cup). Blend together the avocado, sour cream, and 1/2 teaspoon salt. Chill. Unmold salmon salad onto serving platter. Spread avocado dressing mixture evenly over the outside of salad. Garnish with curly endive and a lemon twist, if desired. Makes 4 servings.
I will admit to being in a bit of a rush, so I didn't quite let the concoction come to a partial  set before adding all the gunk in.  But it did set up beautifully nonetheless.  I was a little dismayed that  my mixture didn't turn out as pink as the demonstration photo promised:
and even considered adding a bit of red food coloring, but didn't have any.

I also couldn't taste any horseradish in the final product, so if you fancy a spicier version, be sure to up that amount.

As I said, the dish firmed up beautifully (I left it overnight), and spreading the avocado frosting on was a breeze, even though the avocado I used wasn't quite as ripe as I'd have liked.  I was worried that the addition of salt in the frosting would make the whole dish too salty, but it didn't seem to bother Dr. Husband or I in the least.

In fact, ladies, he loved it, I think he liked it more than I did:

Our Rating: One Screaming Husband!
(all dishes are rated from one to five Screaming Husbands. One Screaming Husband equals a happy home where all problems are solved during cocktail hour. Five Screaming Husbands signals the beginning of divorce proceedings.)


  1. I can't believe he loved it! BRAVO!
    In case you want to read more about canned salmon (it seems to be very popular on the interwebs today):

  2. I found your blog about a week ago and I have one thing to say....LOVE IT! Everytime I read and new entry and watch Dr. Husband's reaction, it brings a smile to my face. I love the recipes, the way in which you present them, the videos you include. It's all perfect! Keep it up!
    New loyal fan

  3. Ahaha...I love the look he gives you when you tell him it's not tuna.

    You guys are so cute :D