Salmon Mold

• 3 envelopes unflavored gelatin
• 3/4 cup cold water
• 6 egg yolks, lightly beaten
• 1 1/2 teaspoons salt
• 3 tablespoons prepared mustard
• 3/4 teaspoon paprika
• 1/4 cup plus 1 tablespoon butter or margarine, melted
• 2 1/4 cups milk
• 1/2 cup lemon juice
• 4 (7 3/4-ounce) cans salmon, drained, rinsed, and flaked
• Pimiento-stuffed olive slices (optional)
• Carrot slices (optional)
• Fresh parsley sprigs

1. Soften gelatin in cold water. Combine egg yolks, salt, mustard, and paprika in top of a double boiler. Gradually add butter, milk, and lemon juice; mix well. Cook over boiling water, stirring constantly, 15 minutes. Add gelatin, stirring until dissolved. Gently fold in salmon. Pour mixture into a lightly oiled 5 1/2-cup fish mold. Cover and chill until firm.
2. Unmold salmon onto a chilled serving plate; decorate fish with olive slices for eyes, and carrot slices for mouth and fins, if desired. Garnish tray with parsley. Serve with melba toast rounds.

unflavored gelatin, cold water, egg yolks, salt, mustard, paprika, butter, milk, lemon juice, salmon, olive slices, carrot, parsley sprigs

Taken from www.myrecipes.com/recipe/salmon-mold (may not work)