INGREDIENTS

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 can (1 lb.) salmon
1 teaspoon salt
1 cup Keebler® Town House® Original crackers
3 tablespoons lemon juice
1 tablespoon onion juice
1/4 cup parsley, minced
1 cup mayonnaise
1/2 cup heavy cream, whipped

DIRECTIONS

1. Sprinkle gelatin over cold water in a small bowl. Let stand 3 minutes. Stir boiling water into gelatin until gelatin is dissolved.

2. Drain salmon and remove bones and skin. Flake salmon with a fork and add salt, 1/2 cup of the KEEBLER TOWN HOUSE ORIGINAL cracker crumbs, lemon juice, onion juice, parsley and 1/2 cup of the mayonnaise. Add gelatin. Blend well. Fold in whipped cream and pour into 6 greased 4 oz. custard cups. Chill until firm.

3. To serve: Unmold and spread sides with remaining mayonnaise; then sprinkle sides with remaining cracker crumbs. Garnish with lettuce or chickory, if desired, and serve with plenty of extra Hi Ho or Town House crackers.

NUTRITIONAL PANEL