3 cans (7¾ ounces each) salmon
½ cup mayonnaise or salad dressing
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 tablespoon grated onion
1 teaspoon horse-radish
¼ teaspoon salt
Dash pepper
2 tablespoons unflavored gelatine
½ cup salmon liquid and water
1 cup whipping cream
Salad greens
1 hard-cooked egg
Drain salmon, reserving liquid. Add mayonnaise, parsley, lemon juice,
onion, horse-radish, salt, and pepper. Mix well. Soften gelatine in
salmon liquid for 5 minutes. Stir over hot water until dissolved. Add to
salmon mixture and blend thoroughly; an electric mixer or blender may be
used. Whip cream; fold into salmon mixture. Place over congealed aspic;
chill until firm. Unmold on salad plate. Garnish with salad greens and
hard-cooked egg. Serves 6.