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The supper bonus / Recipe 24

Bonus 24 of 25 · Hot baked dinner mold · No added gelatin

Salmon Pea and Potato Dinner Ring

One baked dinner mold; 4 main-course portions

Active 30 minCook 1 hr 5 minTotal 1 hr 50 min

A hot molded supper, clearly distinguished from the cold gelatin recipes: this dish uses egg and breadcrumbs for binding and contains no added gelatin. A measured pan and a thermometer matter more than a dramatic unmolding.

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Ingredients

  • 1 pound canned salmon (450 g drained weight), bones and skin removed
  • 1 cup cooked peas (145 g), drained
  • 2 tablespoons chopped chives (6 g)
  • 2 cups cold mashed potato (400 g), made without added milk or butter
  • 2 large eggs (100 g without shells), beaten
  • ¼ cup whole milk (60 ml)
  • ⅓ cup plain dry breadcrumbs (35 g)
  • 1 tablespoon lemon juice (15 ml)
  • ½ teaspoon fine salt (3 g)
  • ¼ teaspoon black pepper
  • 2 teaspoons neutral oil (10 ml), for greasing the pan

Method

  1. Heat the oven to 350°F (175°C). Check the pan capacity with water, dry it and brush the interior with the measured oil. Put the pan on a rimmed tray. Keep raw meat separate from ready-to-eat food; wash hands and utensils after contact. The canned salmon is already cooked: drain it, remove bones and skin and flake before mixing. Raw fish is not a direct substitute.
  2. Loosen the cold cooked grain or mashed potato with a fork first, then add the stated meat or fish, vegetables, eggs, breadcrumbs, any listed cheese, and every listed seasoning in a large bowl. Mix gently but thoroughly. Spoon into the pan, pressing out large air pockets without packing hard; the mixture should be no deeper than 2½ inches (6 cm). Leave at least ½ inch (1.25 cm) headroom. Bake any excess separately in an oiled oven-safe dish and check its temperature separately.
  3. Bake 50–65 minutes. Starting at 50 minutes, insert a clean thermometer into several places in the thickest part without touching the metal pan. Continue baking as needed until every checked center point reaches 165°F (74°C). Loosely tent with foil if the top browns early. A smaller separate dish may finish sooner.
  4. Rest in the pan 15 minutes. Carefully pour off loose juices into a heatproof container, run a thin spatula around the edges and invert onto a warm platter. If fragile, slice and lift from the pan instead of forcing it out. Cut 4 portions. Serve 4 wedges with a green salad and a separate lemon-yogurt sauce.

Storage & serving

Refrigerate leftovers within 2 hours, or 1 hour above 90°F (32°C), in shallow covered containers at 40°F (4°C) or below. Use within 3 days of baking or within the earlier deadline of the oldest cooked grain, potato, fish or vegetable, whichever comes first. Reheat portions to 165°F (74°C) throughout. Do not leave a whole warm loaf cooling on the counter.

Allergens: Fish (salmon), Egg, Milk, Wheat. Check breadcrumbs, canned fish, mustard and prepared ingredients. Serving accompaniments have separate allergens.

Cook’s notes

Original baked dinner mold developed for this collection; physical kitchen testing is not claimed. No gelatin is added. Use a measured 2-liter pan, with the mixture no deeper than 2½ inches (6 cm), to leave expansion room. Total time allows 30 minutes preparation, up to 65 minutes baking and 15 minutes rest. The cold cooked grain or potato is a starting ingredient; its prior cooking and chilling add time. Continue baking as necessary until every checked center point reaches 165°F (74°C).

A hot mold with a different binder

Egg sets during baking, while breadcrumbs take up some of the juices. This dish belongs to the molded-dinner tradition but is not a gelatin or aspic recipe. Do not add gelatin to the raw mixture.

Let the center finish cooking

Bake on a rimmed tray and check several points in the thickest part with a clean thermometer. The stated time is a guide; continue cooking until the center reaches 165°F (74°C). Resting helps the portions hold together. Serve 4 wedges with a green salad and a separate lemon-yogurt sauce.

Equipment

  • Oven-safe metal ring pan of at least 8½ cups (2 liters), measured capacity
  • Oven and rimmed baking tray
  • Large bowl
  • Knife and separate raw-meat board
  • Food thermometer
  • Scale and measuring spoons
  • Serving platter

Variations

  • Serve the baked slices directly from the pan if they are too tender to invert. Keep the stated ingredient quantities and temperature endpoint; adding liquid changes binding.

Baked dinner mold

This recipe intentionally contains no added gelatin. Its shape comes from baking an egg-bound mixture in a ring or loaf pan.

Mold Magic / free online supper bonus 24. Recipe: https://incoprea.com/mold-magic/bonus-dinners/099-salmon-pea-and-potato-dinner-ring.html