Surprise Salmon Ring
|Grated lemon peel||2 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
|Instant minced onion||1 Tablespoon|
|Canned salmon||1 Pound|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Dry parsley flakes||1 Tablespoon|
Cut lemon into 5 slices; arrange in bottom of greased 6-cup ring mold.
Sprinkle fillets with salt to taste and paprika.
Line mold with fillets, arranging fillets crosswise and overlapping.
Leave tips of fillets extended outside of mold.
Combine grated lemon peel, lemon juice and onions; let stand for 5 minutes.
Drain and flake salmon.
Combine lemon juice mix- ture, salmon, bread crumbs, 1/4 teaspoon salt, pars- ley, pepper and catsup.
Pack salmon mixture into fish-lined mold.
Fold tips of fillets over filling.
Cover mold with aluminum foil, crimping around edges to seal tightly.
Place in pan filled with 1 inch hot water.
Bake at 400 degrees for 40 minutes.
Remove foil; let cool for 5 minutes.
Tilt pan slightly to drain off excess liquid.
Loosen around edges with spatula; turn out onto serving plate.
Fill center with creamed peas if desired.