Ingredients
1/2 envelope unflavored gelatin
1/8 cup cold water
1/4 cup boiling water
1/4 cup mayonnaise
1/2 tablespoon lemon juice
1 tablespoon GOLDEN BLOSSOM HONEY
1 tablespoon onion, minced
1 dash Tabasco sauce
1/4 teaspoon paprika
1/2 teaspoon salt (or to taste)
1 1/2 tablespoons fresh dill, finely chopped
1 (7 1/2 ounce) can red salmon
1/2 cup heavy cream, whipped
4 flounder filets (about 1 1/2 pounds)
olive oil
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°.In a mixing bowl, soften gelatin in cold water. Stir in boiling water, whisking until gelatin dissolves. Cool.
Stir in next 8 ingredients. Refrigerate 1/2 hour until slightly thickened. Remove from refrigerator and add salmon. Fold in whipped cream. Spread mixture onto each filet and roll, securing fish with toothpicks. Drizzle each roll with olive oil and sprinkle with paprika. Bake for approximately 15 to 20 minutes or until done.
Serves: 4
Stir in next 8 ingredients. Refrigerate 1/2 hour until slightly thickened. Remove from refrigerator and add salmon. Fold in whipped cream. Spread mixture onto each filet and roll, securing fish with toothpicks. Drizzle each roll with olive oil and sprinkle with paprika. Bake for approximately 15 to 20 minutes or until done.
Serves: 4
