1 whole salmon, head on (3-10 pds.)
3 cucumbers, scored and sliced thin
1 C. hot water
1/3 C unflavored powdered gelatin
2 large radishes, sliced
2 black olives
1 bunch parsley
1. Preheat oven to 300 degrees. Wrap the head and tail of salmon in foil and
place on a baking sheet in oven. Bake a three-pound salmon for 35 minutes; add
9-10 minutes for each additional pound.
2. Remove salmon from oven, and while it’s still hot, remove the skin and the
dark fatty part of the fish. Chill salmon 45 minutes.
3. Place the chilled salmon on a bed of parsley. Mix the hot water and powdered
gelatin together. Place sliced cucumbers in the water-gelatin mixture and then
assemble the slices overlapping, like fish scales, on the outside of the salmon
covering it entirely.
Garnish with olives for eyes and sliced radishes for fins.
Place the salmon on a bed of parsley and serve.