- 1 can salmon
- 1 8 oz package cream cheese
- 3 TBL mayonnaise
- zest and juice from one lemon
- 1 small jar lump fish caviar
- 3 TBL sour cream
- 1 TBL gelatin
- 4 TBL chopped parsley
- salt and pepper to taste
- Make sure all bones and skin is absent from salmon
- Drain well
- Soften cream cheese and mix with mayo, sour cream, lemon and seasonings
- Dissolve gelatin in very little cold water
- Add a small amount of boiling water and stir until clear
- Put all of the above in a blender and blend until smooth and creamy
- If too stiff, add a little water or cream, but be careful not to over-blend
- Pack salmon mixture in small round bowl which has been oiled or sprayed
- Unmold on plate big enough to surround mound with pumpernickel bread or melba rounds
- Before serving, spread sides with sour cream and sprinkle with parsley
- Spoon chilled caviar on the top
