4 1/2 fl oz (125ml) hot water
1 chicken stock cube
1 tblsp gelatine
8 oz (225g) tin of salmon and juice
2 tblsp mayonnaise or salad cream
1 carton (125g) plain yoghurt (or cream)
2 tsp lemon juice (or vinegar)
½ small onion, chopped
salt and pepper
1. Dissolve stock cube and gelatine in water.
2. Blend all ingredients together and pour into moulds to set.
3. Turn out and decorate as required.
Ella Macdonald, Duirinish, Skye