1 lb. fresh or 1 lg. can red salmon

Poach in:

1 c. white wine (Chardonnay or Sauvignon blanc)
1 bay leaf
8 peppercorns
1/2 c. onions, sliced
1/2 tsp. dry or fresh parsley
2 sprigs fresh or 1 tsp. dry dill

Remove fish and chill, remove bay leaf, put remaining juices, spices and onion in blender. After blending, return to pan. Sprinkle 1 package unflavored gelatin on top. Let soften several minutes. Heat and stir until just boiling and gelatin is dissolved. Cool liquid. Put in blender with salmon and blend until mixture is smooth.

Chill Whip 1/2 cup heavy cream. Fold together fish, whipped cream, 2 tablespoon horseradish and 1/2 cup mayonnaise. Pour into molds. Makes 1 large or 2 small. decorate with dill sprigs, olives, pimentos. Serve with unsalted crackers. (Serve with Gerwurztraminer; white wine).