Drain salmon, reserving liquid. Add enough hot water to liquid to measure 1 cup. Bring liquid to a boil. Pour over gelatin, stirring well. Chill until slightly thickened. Flake salmon, add gelatin mixture, vegetables, salad dressing, lemon juice; salt. Stir until well blended. Arrange egg slices in bottom of 4 cup mold. Spoon salmon mixture over eggs. Chill until firm.
Cajun Country -- New Iberia, Louisiana