Preparation:
Prepare the cucumber layer: Beat the cream cheese in a medium-sized bowl
until softened and smooth. Beat in the sour cream, salt, and red pepper
seasoning. Stir in the cucumber, onion, and dill. Set aside.
Prepare the salmon layer: Flake or mash the salmon with a fork in a large
bowl. Combine the mayonnaise, onion, lemon juice, horseradish, parsley,
salt, and paprika. Set aside.
Sprinkle the gelatin over cold water in a 1-cup glass measure, let soften
for 5 minutes. Set the cup in simmering water, stir to dissolve the
gelatin. Remove from the heat.
Stir 3 T of the gelatin liquid into the cucumber mixture. Wet a 9x5x3 inch
loaf pan, or 7 to 8 cup mold, with cool water, and pour the cucumber mixture
in. Chill while finishing salmon layer.
Stir the remaining gelatin liquid into the salmon mixture. Fold in the
whipped cream. Carefully spoon salmon mixture over the cucumber layer in
pan. Cover pan and chill 6 hours or overnight.
To serve, run the tip of a thin-bladed knife around the top edge of the
mold. Dip the mold quickly in and out of hot water. Cover with a chilled
serving platter, invert, shake gently to remove. Garnish with caviar,
cucumber slices, lemon, and dill. Serve with party rye bread and crackers. |
