1 3- to 4-pound dressed salmon
1 lemon, sliced
1 ½ cups chicken broth
1 envelope unflavored gelatin
Sliced unpeeled cucumbers
Sliced radishes
2 8-ounce packages cream cheese, softened
2 tablespoons lemon juice
1 teaspoon onion salt
Milk
Mayonnaise or salad dressing

Advanced preparation: Salt inside of dressed salmon generously. Place fish on a well-greased 24-inch piece of heavy-duty foil on baking sheet. Place lemon slices inside and atop fish. Seal foil tightly; bake in 350° oven 45 to 60 minutes or till fish flakes easily when tested with a fork. Remove fish from foil; discard lemon. With sharp knife, carefully remove skin. Cover and chill the fish thoroughly on a large serving platter.

In a small saucepan combine chicken broth and gelatin; dissolve over low heat. Chill till partially set. Spoon a small amount of gelatin glaze over fish. Place cucumber and radish slices on glaze atop fish in overlapping rows. Spoon remaining glaze over fish. Chill thoroughly. Remove any glaze from platter.

Combine cream cheese, lemon juice, and onion salt; thin with a little milk, if necessary. With a pastry tube, pie a cream cheese border around fish. Chill thoroughly.

Before serving: Serve glazed salmon with mayonnaise or salad dressing and trip with additional lemo, cucumber, and salad greens, if desired. Makes about 24 buffet-size servings.

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