3 tbsp. unflavored gelatin
1/2 c. cold water
2 beef bouillon cubes
1 c. boiling water
1 tsp. salt
1 c. heavy cream, whipped
Lettuce
2 (16 oz.) cans salmon, drained & flaked
1/2 c. grated onion
Dash of cayenne pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
12 lg. boiled shrimp, split

Soften gelatin in cold water. Dissolve bouillon cubes in boiling water; add gelatin, lemon juice and salt. Chill until slightly thickened. Mix mayonnaise with cream; fold into chilled mixture. Add remaining ingredients; pour into an oiled 2 quart ring mold. Chill until set. Unmold on lettuce leaves. Garnish with shrimp. Serve with avocado cream or cucumber sauce. Serves 10 to 12 for main dish, 20 as appetizer.

AVOCADO CREAM:

2 lg. avocados
1/2 c. sour cream
1 tbsp. lime or lemon juice
1/2 tsp. salt
Dash Tabasco

Combine all ingredients in blender and blend until smooth. Yield: 1 1/2 cups.

CUCUMBER SAUCE:

1/2 cucumber, peeled, grated & drained
1 c. sour cream
1 tsp. lemon juice
1/2 tsp. coarsely ground pepper
Fresh dill or dried dill to taste
1/2 tsp. salt

Combine all ingredients in mixer. Yield: 1 1/2 cups.