Cooking time: 12 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5-in. soufflé dish, wax paper

For 6-8 servings you need:
2½ tablespoons margarine
¼ cup all-purpose flour
1¼ cups milk
seasoning
1 tablespoon lemon juice
1 envelope powdered gelatin
⅓ cup water
1 lb. canned or cooked salmon
little anchovy paste
2 medium-sized ripe tomatoes
⅔ cup whipping cream
2 egg whites

Garnish:
stuffed olive
dill pickle
wafer-thin cucumber slices

1. Tie a double band of wax paper around the outside of a 5 in. soufflé dish, grease lightly with margarine.
2. Make white sauce with 2 tablespoons margarine, flour, milk, and seasoning; add lemon juice.
3. Dissolve gelatin in hot water, add to sauce, allow to cool, covering with damp paper to prevent a skin forming.
4. Stir in flaked salmon, anchovy paste, and tomato purée – made by rubbing the tomatoes through a sieve.
5. Allow mixture to stiffen slightly, then fold in lightly whipped cream and the stiffly beaten egg whites.
6. Put into soufflé dish, allow to set, then carefully remove paper.
7. Garnish with small pieces of stuff olive, dill pickle and twists of cucumber.
   

TO SERVE: With mayonnaise well flavored with lemon juice with Potato salad: Mix cooked diced potato with mayonnaise and chopped scallions or grated onion, and garnish with chopped scallion tops.

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