Salmon Mold

• 1 lb. canned salmon
• 1 envelope kosher unflavored gelatin
• 1/4 c. cold water
• 1 egg, beaten
• 1 tsp. prepared mustard
• 1/2 tsp. salt
• 1 1/2 Tbsp. sugar
• dash of white pepper
• 1/4 c. vinegar
• 1 c. skim milk
• 2 large heads endive, sliced

1. Place the salmon in a colander, pour boiling water over it and drain.
2. Remove the skin and bones; flake the fish.
3. Soak the gelatin in the cold water.
4. In a saucepan, mix the egg, mustard, salt, sugar, pepper and vinegar.
5. Add the skim milk and cool over very low heat, stirring constantly, until the custard coats the spoon.
6. Remove from heat, add the gelatin and stir until dissolved. Add the flaked salmon.
7. Pour into a 4-cup ring mold or fish mold that has been rinsed with water.
8. Chill until set.
9. Run the tip of small sharp knife around the inside of the mold.
10. Hold the bottom of the mold in hot water for a few seconds, and unmold onto a serving platter on which you have arranged a bed of sliced endive.

salmon, cold water, egg, mustard, salt, sugar, white pepper, vinegar, milk, endive

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075804 (may not work)