Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 envelopes unflavored gelatin
liquid from salmon
1/4 c. hot water
2 c. celery, chopped
1 small to medium onion, chopped
dill, fresh or dried, to taste
1 c. mayonnaise
1 c. yogurt or 1 more of mayonnaise
1/4 t. Tabasco
1 T. lemon juice (or more) to taste
2 cans salmon (or 2 lbs. fresh)

Soak gelatin in salmon juice and hot water. Chop all solids in food processor. Blend liquids and solids. Add salmon last. Grease a bundt pan with oil or spray. Fill with mixture until it sets. When ready to serve, place on bed of lettuce and surround with lemon slices, black olives and tomatoes. (Cherry tomatoes are pretty, also cucumber slices topped with a bit of dry dill.)

Tuna can be substituted for salmon. Use tuna packed in water, not oil.