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Piquant Seafood Ring with Cool Cucumber Garnish

Salmon is simply superb when combined with spicy tomato juice and chili sauce balanced with creamy cheese and mayonnaise. Diced green pepper and celery add a nice textural crunch. This molded gelatin salad is stunning when ringed with cucumber slices.

Ingredients:

• 2 cans (14 3/4 oz. each) pink or red salmon
• 2 Tbsp. unflavored gelatin (2 envelopes)
• 1 cup cold water
• 3/4 cup spicy or regular V8 juice
• 1/2 cup chili sauce
• 1 large package (8 oz.) Neufchâtel or cream cheese
• 1 1/2 tsp. Worcestershire sauce
• 1/4 tsp. salt (optional)
• 1/2 cup each low-fat mayonnaise and plain low-fat yogurt
• 1/4 lb. cooked and peeled small shrimp
• 1 green pepper, seeded and diced
• 1 stalk celery, finely chopped
• 2 green onions, thinly sliced

Garnishes: 1 English or regular cucumber, peeled in stripes and thinly sliced, lettuce leaves and chicory.

Cooking Instructions:

Drain salmon, remove skin and bones. Set aside.

Sprinkle gelatin over water in a small bowl; let stand 5 minutes.

While waiting for gelatin, whip tomato juice, chili sauce and cheese in saucepan over medium heat until blended. Add gelatin mixture, stirring until gelatin dissolves. Remove from heat and transfer to a large metal bowl. Mix in Worcestershire sauce, salt, and low-fat mayonnaise or yogurt. Refrigerate, stirring occasionally, until thickened.

Stir in salmon, shrimp, green pepper, celery and onions. Place in a 6-cup ring or fish mold. Refrigerate until firm (4-5 hours).

To serve, unmold onto serving plate lined with lettuce leaves. Place cucumber slices around circumference of ring mold and garnish with chicory.

Servings per recipe: 6

Per serving: 430 cal. / 38g prot. / 14g carbo. / 9g sat. / 5g mono. / 7g poly. / 3g Om-3 / 73mg chol. / 1570mg sdm.