This is wonderful for those of you who love salmon and want to serve something easy and unusual.

This was served throughout the holidays when I grew up. It was long-awaited by family and friends who knew it would be part of the holiday buffet.

It was served along with other holiday favorites from my Charleston relatives, and I will detail other recipes over the next two months to give you other ideas for buffets and snacks that can be enjoyed as is, but also converted into a second recipe with very little effort.

We would place this mixture into an antique salmon shaped copper mold which when unmolded made it seem even more special.

It was presented on an antique platter brought over with my great-grandmother from France.

Made of gleaming white Limoges porcelain with a hand painted pattern of fern and fish around the border, it was a perfect choice. A stack of eight matching plates sat to the side.

The unmolded mixture would be surrounded by bunches of fresh dill alternating with lemon slices.

Individual silver fish forks in the iconic silver pattern Frontenac by International (look it up, it’s beautiful) were arranged in a clear glass celery vase, ready to use.

It was served with an antique silver and mother of pearl fish set, which was a beautiful addition to a special time.

Using two cans of your preferred brand of salmon or the equivalent of prepared or leftover salmon of your choice, shred and place in a large mixing bowl. Do not drain.

Add two large bricks of full fat cream cheese and mix well. A beautiful light pink color will begin to emerge.

Add two teaspoons of fresh chopped dill (dried if it is all you have).

Add one teaspoon of salt.

Add one teaspoon of pepper.

Add two tablespoons of lemon juice (freshsqueezed).

Stir in one paper of clear gelatin, activating as indicated on the package.

Mix again, combining until fully incorporated.

Place into a mold lined with plastic wrap. Cover. Refrigerate for at least 4 hours or overnight.

Unmold and serve with crackers of your choice, lavash or what we used, thinly sliced and toasted baguette.

To make an additional treat with any leftover mixture, fill small, cleaned mushroom caps until slightly mounded, and sprinkle with any cheese you like. Place in the oven, heat through and allow the cheese to brown. These are incredible treats worthy of a place of their own at any celebration or meal.

We often made loads of them for outdoor parties as they are bite-size and easy to serve with just a white napkin off of a silver tray.