1 tbsp. gelatin, softened in 1/2 c. cold water, then dissolve over hot water
1/3 c. lemon juice
1 c. celery, chopped
1/2 tsp. salt
1/2 c. stuffed olives, chopped
1/2 c. pecans, chopped
1 c. mayonnaise
1 (16 oz.) can salmon, flakes

Mix lightly. Pour into oiled 9 x 5 x 3 inch loaf pan. Chill until firm. Unmold. Garnish with slices of hard cooked eggs and sliced lemon. Makes 8 servings.