<<Disclaimer: Verify this information before applying it to your situation.>>

6 to 8 oz. cooked or canned salmon with or without bones, as you wish,
   but no skin
4 to 6 oz. soft tofu
1/2 to 3/4 tsp dill (to taste)
1 tbsp lemon juice
2 tbsp minced onion or scallion
1 envelope unflavored gelatin
1/3 cup chicken stock, heated

Combine in a blender the salmon, tofu, dill, lemon juice and onion.
Blend (!).

Soften the gelatin in a bit of cool water, then stir into the heated
chicken stock.  Combine with the fish mixture and pour into an oiled
mold or loaf dish.  Refrigerate.

This is delicious sliced in a summer sandwich, as an accompaniment to
salad, or as a fabu hors d'oeuvre.

If you tolerate dairy you can use 1 cup of yogurt cheese instead of
tofu.  I invented the tofu version when I went off dairy.  I like it
better.

Yogurt cheese is made by draining unflavored yogurt in a seive lined
with paper towel or cheesecloth overnight or until it attains the
desired consistency.  The whey that drains off is great for baking.

Bon appetit!

Nancy in nyc