7 3⁄4 Ounce, drained, bones and skin removed, and flaked (1 Can)
Finely chopped celery
1⁄4 Cup (4 tbs)
Drain pears, reserving syrup; add water to syrup to make 3 cups.
Bring to boiling.
Add gelatin; stir till dissolved.
Add lemon juice.
To half the mixture, add 1/2 cup sour cream; beat till smooth.
Pour into 9x9x2-inch pan.
To remaining gelatin, add 1/3 cup water.
Chill both mixtures till partially set.
Combine salmon, celery, and the remaining sour cream; mound into cut side of pears.
Press pears, filled side up, into sour cream-gelatin mixture.
Spoon remaining clear gelatin around pears.
Chill till firm.