2 cans (1 lb. each) salmon in water
3 env. Knox unflavored gelatin
1 can (6 oz.) frozen grapefruit juice (concentrate)
2 tbsp. lemon juice
2 tbsp. minced onion
2 tsp. salt
1/4 tsp. pepper (white preferred)
1 1/2 c. mayonnaise
2 c. (1 pt.) heavy cream, whipped

Drain salmon. Add top water to salmon to make 1 1/2 cups. Sprinkle gelatin over liquid in saucepan. Place over low heat; stir constantly until gelatin dissolves (about 5 minutes).

Remove from heat. Stir in frozen undiluted grapefruit concentrate. Chill until slightly thicken than the consistency of unbeaten egg white. Flake salmon. Add lemon juice, onion, salt, pepper and mayonnaise. Beat until smooth. Stir in thickened gelatin. Fold in whipped cream. Set in mold. Chill.