2 env. unflavored gelatin
1/2 c. water
1 (15 oz.) can red salmon
1 c. mayonnaise
2 tbsp. vinegar
2 tbsp. catsup
Dash cayenne pepper
Dash pepper
15 pimiento-stuffed olives
2 hard-cooked eggs, chopped
2 tbsp. sweet pickle relish
1 c. whipping cream
Lettuce
Lemon halves, paprika, parsley sprigs (optional)

Combine gelatin and water in a small saucepan; place over medium heat until gelatin is dissolved, stirring constantly. Remove from heat, and set aside. Drain salmon and remove skin and bones. Flake with a fork; add mayonnaise, vinegar, catsup, cayenne, and pepper.

Mix well; then stir in olives, eggs, relish and dissolved gelatin. Fold in whipped cream. Spoon mixture into well greased 5 1/2-6 cup mold. Chill overnight. Unmold on lettuce. If desired, garnish with lemon halves dipped in paprika and topped with parsley sprigs.