Glazed Salmon Mold

A shimmering mold that will lend excitement to any table.

Makes 6 to 8 servings.

1 can (1 pound)salmon
1 can (about 7 ounces) crabmeat
2 hard-cooked eggs, shelled and chopped
1 cup finely diced celery
3/4 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon freshly ground pepper
1 envelope unflavored gelatin
1 envelope instant vegetable broth
or: 1 vegetable bouillon cube
2 cups water
Few drops liquid red pepper seasoning
10 radishes, sliced thin
1/4 small green pepper, cut in thin strips
1 slice stuffed olive

Procedure:
1. Drain salmon; flake finely, removing any dark bits of skin. Drain crabmeat; flake and remove bony tissue,if any. Combine both with chopped eggs and celery in a large bowl.
2. Blend in mayonnaise or salad dressing, lemon juice, onion and pepper. Spoon into a 6-cup fish-shape mold, packing down well with back of spoon; cover. Chill at least an hour.
3. While mold chills, soften gelatin with vegetable broth or bouillon cube in water in a small saucepan. Heat, stirring constantly and crushing cube, if using, with a spoon, just until gelatin dissolves; remove from heat.Stir in liquid red pepper seasoning; cool at room temperature.(For slightly pink color, stir in 1 teaspoon beet liquid from can).
4. Unmold salmon mold by running a sharp-tip thin-blade knife around top to loosen;invert into a jelly-roll pan; lift off mold.
5. Measure 2/3 cup of the cooled gelatin mixture into a small bowl; place in a large bowl partly filled with ice and water.Chill, stirring several times, 2 to 3 minutes, or until as thick as unbeaten egg white. Spoon over salmon mold to make a layer.Chill until gelatin is firm.
6. Arrange sliced radishes on top of gelatin for fish "scales", pepper strips for "tail" and "fins", and olive slice for"eye".
7. Chill another 2/3 cup gelatin mixture, following step 5; carefully spoon over decorations on top of mold. Chill again until firm. Chill remaining gelatin; spoon over top to make a thick coating, the chill mold at least 4 hours, or until very firm. (Overnight is even better).
8. When ready to serve, trim away any excess gelatin around bottom of mold. Lift mold onto a large serving platter with two wide spatulas or pancake turners.