Fish Egg Salad Recipe - Allrecipes.com
  • READY IN 3+ hrs

Fish Egg Salad

Recipe by  

"This is a delightfully light gelatin dessert with small pearls of tapioca mixed in. You may use any flavor of gelatin mix that you like, and even stir in your favorite fruit when you fold in the whipped cream."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    3 hrs 15 mins

Directions

  1. Bring the water to a boil in a saucepan. Remove from heat and pour in the tapioca pearls. Cover, and let stand for 30 minutes. If the mixture is clear, it is done. If not, set over low heat and warm slowly until it becomes clear. Heat the water to almost boiling if you did not have to reheat, and stir in the gelatin and sugar until dissolved. Cover, and refrigerate until almost set, about 1 1/2 hours.
  2. In a large bowl, whip the cream using an electric mixer until fluffy. Fold into the gelatin mixture, and pour into a bowl or mold. Chill until set, about 2 hours.
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Reviews More Reviews

Mar 13, 2005

If you don't like the name "Fish Eye Salad", at least keep an open mind and try it. Remember, there is a WONDERFUL recipe for "Frog Eye Salad". It's all in a name, isn't it?

 
Mar 21, 2008

My Grandma used to make a recipe similar to this, she would cook the tapioca, not add the gelatin and let cool. She would then make the whipped cream with sugar, fold into the cooled tapioca mixture along with pineapple tidbits, colored mini marshmallows, chopped walnuts, and sliced bananas (add bananas just before serving). This recipe brings back fond memories of a yummy holiday treat ! !

 

4 Ratings

Dec 22, 2012

Yummy! Makes a great church potluck salad. I prefer letting the jello/tapioca mixture completely set before adding whipping cream. I liked the consistency better that way.

 

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Nutrition

  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 70.1 g
  • 23%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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