Salmon-Cucumber Paté

Ingredients:

Cucumber Layer:

1 package (8 ounces) cream cheese
1/2 cup sour cream
1 teaspoon salt
6 to 8 drops liquid red pepper seasoning
1 medium-sized cucumber, pared, seeded, and shredded
1 small onion, finely chopped
2 tablespoons snipped fresh dill

Salmon Layer:

1 can (16 ounces) salmon, drained and skin and bones removed
3/4 cup mayonnaise
1/4 cup onion, finely chopped
2 tablespoons lemon juice
2 tablespoons horseradish
2 tablespoons parsley, chopped
1 teaspoon salt
1/2 teaspoon paprika

2 envelopes unflavored gelatin
1/2 cup cold water
1 cup heavy cream, whipped

Preparation:

To prepare the cucumber layer, beat the cream cheese in a medium-sized
bowl until softened and smooth. Beat in the sour cream, salt and red
pepper seasoning. Stir in the cucumber, onion and dill. Set aside.

To prepare the salmon layer, flake or mash the salmon with a fork in a
large bowl. Combine the mayonnaise, onion, lemon juice, horseradish,
parsley, salt and paprika. Set aside.

Sprinkle the gelatin over cold water in a 1-cup glass measure, let
soften for 5 minutes. Set the cup in simmering water, stir to dissolve
the gelatin. Remove from the heat.

Stir 3 tablespoons of the gelatin liquid into the cucumber mixture.
Wet a 9x5x3 inch loaf pan, or 7 to 8 cup mold, with cool water and
pour the cucumber mixture in. Chill while finishing salmon layer.

Stir the remaining gelatin liquid into the salmon mixture. Fold in the
whipped cream. Carefully spoon salmon mixture over the cucumber layer
in pan. Cover pan and chill 6 hours or overnight.

To serve, run the tip of a thin-bladed knife around the top edge of
the mold. Dip the mold quickly in and out of hot water. Cover with a
chilled serving platter, invert, shake gently to remove.

Garnish with caviar, cucumber slices, lemon, and dill. Serve with
party rye bread and crackers.

From: The Best of Family Circle Cookbook