Salmon and Rice Mold

For generations in the South, rice has often been used instead of bread crumbs to bind all sorts of chopped, flaked, and minced savory concoctions, one reason being that the grain not only tightens a mixture better but contributes a good deal more to its texture than does innocuous bread. This particular dish is the type of elegant mold you find on large, elaborate spring or summer dinner buffets. It can be served either as is or with a chilled light tomato sauce or sour cream and dill mayo