It is important not to buy the cheap Salmon in the tin but to get John West or a good brand .. these are what I use as the cheap ones have a lot of salt in them. Good luck Jeanette This is a favourite in Jeanette of Australia's family ... they all love it and I make it when I am asked to bring a plate to a function; enjoy! it is very simple to make.

Two 220 gram or 7.5 ounces tins,	1/2 Tsp salt
-best quality pink or red salmon	1/2 Cup vinegar
-... I us	1 Tbl horseradish relish
1 Tbl gelatine	1 Tbl mayonnaise
1/4 Cup of water (hot)	1 Cup finely chopped celery
1 Tbl sugar	2 Tsp chopped capers
1 Tsp dry English style mustard (I	2 Tbl finely chopped spring onions
-use keens	2 Tbl bread and butter cucumbers
-in a tin)	1/2 Cup cream, lightly whipped

Put the salmon into the blender with the liquid. Add vinegar. Push the pulse for 1/4 second to mix. Mix the gelatine and the water together, stir until dissolved. Mix dissolved gelatine with sugar, mustard, salt, horseradish relish and mayonnaise and add to salmon mixture. Press pulse for 1/4 minute. Add the celery, add the capers, spring onions and bread and butter cucumber. ( I just chopped the celery and the other ingredients roughly and add to the mixture as the blender does the job for cutting). Lastly fold thru the cream. Oil a mould ready for mixture and place mixture into oiled mould. About 4 cup size.
Allow several hours to set. Turn onto a platter and serve with Cucumber; what I do here is to slice cucumber and then decorate the plate with the cucumber around the edge; you slice it thinly and then put a cut to the middle of the cucumber slice and twist the cucumber ... place them around the outside of the plate. You can place some prawns in the centre of the ring or you can put more cucumber in the centre.

This keeps for several days in the refrigerator.

Hope that this is clear if you have any questions please let me know.

Enjoy