2 c. salmon, cooked or 1 lb. can
3 eggs, separated
1 1/2 c. fish stock
1 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. paprika
2 env. Kosher unflavored gelatin
4 tbsp. cold water
2 tbsp. grated onion
1/2 c. finely chopped almonds
2 tsp. horseradish
1 tsp. Worcestershire sauce
3/4 c. evaporated skim milk

Beat egg yolks. Combine with stock, parsley, salt and 1/2 teaspoon paprika in top of double boiler. Cook over hot, not boiling water until smooth and thickened, stirring frequently. Soak gently in cold water for 5 minutes and dissolve in hot mixture. Cool. Add all ingredients but egg whites and milk. Rinse canned salmon in colander and draw before using. Chill milk in freezing compartment until almost frozen. Beat with electric mixer until it looks like whipped cream.

Beat egg whites until stiff peaks form. Fold both into cooled mixture. Pour into mold rinsed with cold water. Refrigerate until firm. Unmold on greens. Most attractive when shaped into fish with sliced olives for eyes. Serve with cucumber sauce. Serves 8. Calories per serving 136.

CUCUMBER SAUCE (Calories per tablespoon - 7) :
1 lg. cucumber, peeled & grated
1/2 c. chili sauce
1 tsp. onion soup mix
1/4 c. low calorie sour cream
1 tbsp. minced parsley

Combine and chill. Mixture will thicken slightly while chilling.