1. Drain salmon, discard bones, mash smoothly. 2. Combine salmon, lemon juice, salt and cayenne. 3. Sprinkle gelatin over cold water to soften. 4. Put in pan of boiling water and stir until gelatin is dissolved. 5. Add to salmon mixture, then add mayonnaise, and the cream which has been whipped until it holds its shape. 6. Pour into 1 quart mould and chill until set. 7. Unmound on platter and garnish with watercress and deviled eggs. 8. Sauce---------------.
Nutrition
Ingredients
