Ingredients:
2 envelope unflavored gelatin 1/z cup water
1 (15’/zoz.) can red salmon 1 cup mayonnaise 2 This vinegar
2 This catsup dash cayenne dash pepper
15 pimiento stuffed olives, sliced
2 chopped hard-cooked eggs
2 This sweet pickle relish
1 cup whipped cream whipped lettuce
len halves, optional paprika optional panley
Instructions:
Combine gelatin and water in small pan. Place over medium heat until gel dissolved, stir constantly. Set aside. Drain salmon, remove skin and bones. Flake, add mayo, vinegar, catsup, cayenne and pepper. Mix. Stir in olives, eggs, relish and gelatin. Fold in cream. Spoon in greased 5 1/2 cup mold. Chill overnight. Unmold onto lettuce. Garnish with lemon slices dipped in paprika and topped with parsley sprigs.
Notes:
I made this many times with a fish mold and decorated it after un-molding with parsley and olives.
Servings Yield:
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