Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle gelatin on cold water and let stand for five minutes. add boiling water and stir until gelatin dissolves. add lemon juice, salt and sugar. rinse a round shallow pan or mold in cold water or spritz lightly with cooking spray. pour a portion of the gelatin in the bottom and set aside to congeal in the refrigerator. when firm, place salmon in center of the pan; arrange hard-boiled eggs, olives, celery and green pepper artistically around the salmon. add remaining gelatin and chill until firm. unmold onto a large platter and garnish with thin slices of cucumber, lemon and radishes.

Target recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.