Buffet Glazed Salmon
|Dressed salmon||4 Pound|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Sliced unpeeled cucumbers||1 Cup (16 tbs)|
|Sliced radishes||1 Cup (16 tbs)|
|Cream cheese||16 Ounce|
|Lemon juice||2 Tablespoon|
|Onion salt||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
Salt inside of fish generously.
Place on a well-greased 24-inch piece of heavy-duty foil on baking sheet.
Place lemon slices inside and atop fish.
Seal foil tightly; bake at 350Â° till fish flakes easily when tested with a fork, 45 to 60 minutes.
Remove fish from foil; discard lemon.
With sharp knife, carefully remove skin.
Cover and chill fish thoroughly on a large serving platter.
In a small saucepan combine chicken broth and gelatin; dissolve over low heat.
Chill till partially set.
Spoon a small amount of gelatin glaze over fish.
Place cucumber and radish slices on glaze atop fish in overlapping rows.
Spoon remaining glaze over fish.
Remove any glaze from platter.
Combine cream cheese, lemon juice, and onion salt; thin with a little milk, if necessary.
With a pastry tube, pipe a border around fish.
Serve with mayonnaise and trim with additional lemon, cucumber, and salad greens, if desired.