1 can red salmon
1 env. unflavored gelatin
1/2 c. water
1/4 c. lemon juice
3/4 c. sour cream
1/2 c. water

2ND LAYER:

1 env. unflavored gelatin
2 chicken bouillon cubes
1 1/2 c. cottage cheese
1 tsp. freeze dried chives
1 tsp. dehydrated parsley flakes

For the salmon layer, remove bones from salmon, flake and set aside. Sprinkle 1 envelope gelatin over 1/2 cup water in a saucepan. Add the lemon juice. When gelatin is softened, heat, stirring constantly, until the gelatin is dissolved. Remove from heat and cool slightly. Stir in sour cream and salmon. Turn into greased 6 cup mold. Chill until set.

For cheese layer, combine 1/2 cup water with 1 envelope gelatin to soften. Add bouillon cubes. Heat until gelatin and bouillon is dissolved, stirring constantly. In small bowl or blender beat cottage cheese until fairly smooth. Add chopped chives and parsley flakes. Add cheese mixture to the gelatin mixture. Pour into mold over salmon. Refrigerate at least an hour before serving. Serves 6-8.