Salmon Salad

Ingredients

• 4 eggs Hard-boiled eggs (Quantity estimated (not specified in original recipe))
• 1 teaspoon Unflavored gelatin
• 1 tablespoon Cold water
• 1 pint String beans or asparagus tips
• 1 pint Cooked peas
• 4 tablespoons French dressing (Quantity estimated (not specified in original recipe))
• 2 slices Salmon fillets
• 4 tablespoons Jelly mayonnaise or fancy butter (Quantity estimated (not specified in original recipe))
• 2 tablespoons Capers (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut the hard-boiled eggs into halves lengthwise. Cut a thin slice from the round ends so the pieces can stand upright. In a small bowl, soften the gelatin in the cold water for 5 minutes. Then, dissolve the gelatin over hot water (or in the microwave in short bursts). Dip the cut sides of the eggs lightly in the dissolved gelatin and arrange them around the edge of an oval serving dish, miroton fashion. Set aside to allow the eggs to set.
2. 2Marinate the string beans or asparagus tips and cooked peas separately with French dressing. Drain the vegetables.
3. 3Cook the salmon fillets using your preferred method (e.g., poaching, baking, grilling). Remove the skin and cover the sides with jelly mayonnaise or fancy butter.
4. 4When the salmon is cold, decorate it with egg whites (from the egg trimmings) and capers. Use the egg trimmings and fix them in place by dipping in jelly mayonnaise. Arrange the drained vegetables inside the border of eggs, higher in the center. Lay the decorated salmon slices on opposite sides of the mound of vegetables. Serve with or without additional mayonnaise.