1 8-oz. or 1-lb. can salmon
Chill salmon thoroughly. Drain and remove skin. Arrange salmon on platter or individual serving plates. Garnish with hard-cooked eggs, cucumber wheels, radish roses, watercress, etc. Serve with Cucumber-Chive or Olive-Celery Sauce. 3 to 6 Servings
CUCUMBER-CHIVE SAUCE—Combine ¼ cup heavy cream, whipped, ¼ cup mayonnaise, 1 teaspoon lemon juice, ¼ cup coarsely chopped cucumber, 1½ teaspoons chopped chives or onion, and chill. (Approx. ¾ cup sauce.)
OLIVE-CELERY SAUCE—Combine ½ cup sour cream, ½ cup mayonnaise, 3 tablespoons chopped, canned ripe olives, ¼ cup chopped celery, and chill. (1¼ cups sauce.)
CASSEROLE OF TUNA FISH AND CORN
¾ cup canned, drained whole kernel corn
1 cup soft bread crumbs
½ teaspoon salt
dash of pepper
⅛ teaspoon powdered thyme