Total Calories: 492
Soften gelatin in cold water dissolve in boiling water cool. Add vinegar (lemon juice may be substituted), mayonnaise (yogurt or combination of mayonnaise and yogurt may be substituted), salt, pepper, and catsup chill until mixture begins to thicken. Drain salmon discard skin and bones flake. Fold into thickened gelatin mixture along with diced eggs and sliced olives. Chill until set. Unmold and slice to serve. Garnish with fresh parsley and lemon wedges.
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