Congealed Salmon Salad - cooking recipe

Ingredients

1 (15 1/2 oz.) can salmon
2 envelopes (2 Tbsp.) unflavored gelatin
1 c. chopped celery
1/4 c. chopped green pepper (I use about 1/2 c.)
1 tsp. finely chopped onion (I use 2 spring onions)
3/4 c. salad dressing
3 Tbsp. lemon juice
1/2 tsp. salt
2 hard-cooked eggs, sliced (I omit the eggs)
lettuce

Preparation

Drain salmon, reserving liquid.
Add enough hot water to salmon liquid to measure 1 cup.
Bring liquid to a boil; pour over gelatin, stirring well.
Chill until slightly thickened.
Take salmon.
Add gelatin mixture, vegetables, salad dressing, lemon juice and salt.
Stir until blended well.
Arrange egg slices in bottom of a 4-cup mold.
Spoon salmon mixture over eggs and chill until firm.
Unmold on lettuce.
Yields 6 to 8 servings. Mayonnaise should not be substituted for salad dressing.
Instead of eggs, I use a slice of stuffed pimiento.