This blog post has been published on the Finnish site already at Christmas 2017. Salmon rae jelly belongs to our Christmas menu, but you can by all means make it whenever you want.
In the year 2012 Yhteishyvä magazine published a recipe of salmon rae jelly. I made some and that was so good that since then we have made it every Christmas. Sometimes more and sometimes less, depending on the number of diners. Before these “cakes” we used to eat fish rye with smetana, black pepper and chopped onion, but once you have tasted this jelly the old way does not taste that good any longer.
The recipe below is for six jelly cakes. We always make at least twice as much, because no matter how many you make they’ll be eaten in not time at all.
Salmon rae jelly is one of our Christmas dishes, but nobody has said it should be served only at Christmas it will go very well with any festive banquet.
PORTION: 6 jelly cakes TIME TO MAKE: about 30 minutes
200 gr salmon rae
4 gluten sheets
2 dl whipping cream
1 small yellow onion
200 gr sour cream
2 tablespoons of lemon juice
2 tablespoons of finely chopped dill
Melt the rae if frozen and sieve (also the fresh rae) all the water carefully out of it.
Put the gelatin sheets in a small bowl filled with cold water for about about ten minutes.
Whip the cream until it’s a thick foam and chop the onion in very fine pieces.
In a bowl mix sour cream, chopped onion, salmon rae and salt (to your taste)
Heat up the lemon juice and when it’s just about to boil, add the gelatin sheet (squeeze the cold water out first). Mix well but do not boil any longer. Pour the sour cream and rae mixture in little by little blending well all the time.
Add whipped cream and dill. Toss well.
Dish out in muffin tray, small ramekins (teflon or silicon) or small coffee cups, all lined first with glad wrap, which makes it easier to take the cakes out.
Let the cakes rest in the fridge over night.
Take the cakes out from the ramekins or cups and place them in a serving dish. Decorate with fresh dill. And enjoy!