Glazed Tuna-Salmon Mold

This gourmet specialty takes a bit of fussing, but it's really easy to make.

Makes 6 to 8 servings.

2 cans (about 7 ounces each) tuna, drained and finely flaked
2 cans (about 8 ounces each) salmon, drained and finely flaked
2 hard-cooked eggs, shelled and sieved
1 cup finely diced celery
1 can (about 5 ounces) water chestnuts drained
2 tablespoons chopped parsley
1 teaspoon grated onion
1 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1/2 teaspoon prepared mustard
Few drops liquid red pepper seasoning
2 envelopes unflavored gelatin
1 envelope instant chicken broth
1 teaspoon salt
2 cups water
1/2 small onion, sliced thin
2 cups ice and water
1 slice stuffed olive
1 pimiento, cut in thin strips

Procedure:
1. Combine tuna, salmon, sieved eggs and celery in a large bowl.
2. Slice 8 water chestnuts very thin and set aside in a cup for making fish "scales" in step 7.Chop remaining very fine and stir into salmon mixture with parsley and onion.
3. Blend mayonnaise or salad dressing, lemon juice, mustard and red pepper seasoning in a 2-cup measure; fold into salmon mixture. Spoon into a 6-cup fish-shape mold, packing down well with back of spoon; cover. Chill at least 2 hours.
4. While salmon chills, soften gelatin with chicken broth and salt in the 2 cups water in a small saucepan; add onion. Heat slowly, stirring constantly, until gelatin dissolves. Strain over ice and water in a 4-cup measure, stirring until ice melts.
5. Pour 2 cups gelatin mixture into a shallow pan, 9x9x2; chill 2 hours, or until firm, to use for garnish in step 8. Let remaining gelatin stand a room temperature 15 minutes, or just until as thick as unbeaten egg white.
6. While gelatin stands, unmold this way: run a sharp-tip thin-blade knife around top to loosen; invert onto large serving platter; lift off mold.
7. Spoon a thin layer of slightly thickened gelatin from step 5 over molded fish to coat completely. (Some of the gelatin will run off into platter, making a base for garnish in step 8)Set olive slice in place for "eye",strips of pimiento for "mouth", "tail" and "fins" and sliced water chestnuts for "scales". Carefully spoon another layer of gelatin over top.Chill a few minutes, or until sticky-firm, then spoon on any remaining thickened gelatin to make a smooth coating. Chill until serving time.
8. Just before serving, cut gelatin in pan into small squares; spoon around mold on platter. Garnish with lemon wedges dipped in chopped parsley, if you wish.