RITA HAUGH'S SWEDISH CHRISTMAS

Ingredients

• 1 cup cold water
• 2 envelopes unflavored gelatin
• 2 cups boiling water
• 1 lemon, juiced
• 1 tsp salt
• ½ cup sugar
• ¼ cup apple cider vinegar
• 1½ cup diced cucumber or sweet pickle, celery, sweet red peppers, pickled beets
• 1 tbl capers, drained
• 1 cup stuffed olives, finely sliced
• 1 16-ounce can salmon, skinned and flaked
• Garnishes: endive, fresh dill, sliced hard boiled eggs, cherry tomatoes

Instructions

Pour 1 cup of cold water into a large bowl. Add the gelatin and let stand for five minutes. Add 2 cups of boiling water and stir until the gelatin is dissolved. Add the lemon juice, salt, sugar and vinegar. Chill in the refrigerator until the gelatin begins to jell and reaches a syrupy consistency.

When the gelatin mixture is ready, add the diced ingredients, capers and olives, and stir to combine. Add the salmon and mix well. Spray a decorative mold (large enough to hold the mixture) with cooking spray. Pour the mixture into the mold. Chill in the refrigerator until firm.

When ready to serve, set the mold in hot water for about 5 seconds. Place a platter on top of the mold and invert to unmold the salmon salad. Garnish with endive, fresh dill, sliced eggs and cherry tomatoes. Serves 10 to 12.

Added Tuesday, Nov. 25, 2008