Salmon Aspic

• unflavored gelatin↗1 1⁄2 tablespoons
• cold water1⁄4 cup
• boiling water2 cups
• lemon juice↗1⁄4 cup

  from fresh lemons

• salt↗1⁄4 teaspoon
• sugar↗1 tablespoon
• green peppers↗2 tablespoons

  finely minced

• salmon↗1 lb

  poached, skin and bones removed

• eggs↗2

  hard cooked, peeled and cut into quarters

• stuffed olives6

  cut into halves

• celery↗1⁄2 cup

  finely chopped

• sliced cucumber, lemons, and radishes

  for garnish

Step-by-step instructions

1. 1

   Sprinkle gelatin in the cold water and let stand for 5 minutes.

2. 2

   Add boiling water and stir until the gelatin dissolves.

3. 3

   Add lemon juice, salt and sugar.

4. 4

   Lightly spray a gelatin mold with cooking spray and pour a portion of the gelatin in the bottom of the mold; set in the frig to congeal.

5. 5

   When firm, place salmon evenly in the mold, leaving a small space between the salmon and the outer edge.

6. 6

   Arrange hard cooked eggs and the vegetables artistically around the salmon.

7. 7

   Add remaining gelatin to cover and chill in frig until firm.

8. 8

   Unmold onto a platter lined with salad greens and garnish as desired.

9. 9

   Cut into slices for serving.