|1 pkg (10.25 oz/290 g)||silken soft tofu|
|1 package||unflavored gelatin|
|1/4 cup||water, at room temperature|
|12 oz.||smoked salmon|
|1/4 cup||light mayonnaise|
|2 tbsp.||fresh lemon juice|
|1/4 tsp.||black pepper|
1. Using sieve, drain tofu 2. In small saucepan, sprinkle gelatin over water. Set aside. 3. In food processor using pulsing motion, combine drained tofu, salmon, mayonnaise, lemon juice and pepper until smooth. 4. Dissolve gelatin over medium heat about 3 minutes or until clear. With motor running, pour gelatin through tube feed until mixture is well combined. 5. In deep mixing bowl using electric mixer, beat egg whites until standing in stiff peaks. Spoon into salmon mixture. Using on/off pulsing action, combine just until no white shows. 6. Spoon salmon mixture into 4-cup (1L) mold lined with plastic wrap. Refrigerate for 2 hours until set or overnight. 7. Place serving plate over mold; invert mold and using plastic wrap as a lever, unmold onto plate. Discard plastic wrap. Smooth pï¿½tï¿½ surface with knife.
Source: From: The Lactose-Free Family Cookbook by Jan Main, MacMillan Canada, 1996.