1 envelope unflavored gelatin

1/4 cup cold water

3/4 cup boiling water

2 tbsp. sugar

1 tbsp. lemon juice

1 tbsp. vinegar

2 tsp. grated onion

1/2 tsp salt

1/2 tsp. horseradish

1 1-pound can salmon, drained, flaked

1/2 cup mayonnause or salad dressing

1/3 cup sliced pitted rice olives

1/4 cup finely chopped celery


Soften gelatin in cold water, Add boiling water; stir till gelatin is dissolved. Add sugar, lemon juice, vinegar, onion, salt and horseradish; chill till partially set. Stir in salmon, mayonnaise, olives and celery. Spoon into a 3-cup mold; chill for 5 hours. 

Dressing:

seed, peel and mash 1 large avocado. Combine mashed avocado, 1/2 cup dairy sour cream and 1/2 tsp. salt; blend thoroughly. Chill. Unmold salad onto serving plate; spread avocado mixture evenly over outside of salad. Garnish with lemon twist.