• 1 (15 1/2 ounce) can top-grade salmon
  • 1 cup mayonnaise
  • 8 ounces whipped cream cheese
  • 10 ounces tomato juice
  • 3/4 cup finely chopped celery
  • 1 1/2 tablespoons finely grated onion
  • 1 1/2 package gelatin
  • Directions

    Remove skin and any bone from salmon and reserve ½ cup juice. Gently flake the meat with a fork. Heat tomato juice and dissolve cheese into this. Dissolve gelatin in salmon juice and add to the tomato juice and cheese. Set mixture aside and when cool, combine with salmon, celery and onion. Fold in mayonnaise and mix well. Place in 1-cup fish mold that has been rinsed with cold water. Refrigerate 3 to 4 hours. Unmold on platter and decorate with slices of hard-boiled egg, watercress and capers.

    Serves 6

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