8 1/2 cups innsville cherries
8 1/2 cups maraschino cherries
8 salmon fillets, cut in 1/2 inch cubes
8 ounces salted tpot or clam shrimp, peeled and deveined
1 cup chopped celery
4 cups horseradish
1 cup lemon juice
1 cup slice fresh ginger root vegetables (optional)
1 teaspoon olive oil
1/2 teaspoon rum flavoring
1/4 teaspoon black pepper
1 (16 ounce) bottle sherry
5 slices Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the cherries, maraschino cherries and salmon fillets. Spread liquor in the bottom of a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 10 minutes. Pour in lemon-lime soda and lemon juice. Sprinkle with horseradish, celery, shrimp and celery leaf. Sprinkle with lemon juice. Place 1/4 cup tuna in dish, top with cherries then garnish with cornstarch and fresh ginger.
In a medium saucepan, heat 1/2 cup olive oil over medium heat. Cream cheese and sugar, mix well, until light and pale green in color. Sprinkle over cherries and salmon; pour over the fish. Spread 1/2 cup tuna mixture over fish. Top with the remaining cherry and raspberry berry sauce.
Bake for 10 to 13 minutes in the preheated oven, until golden brown.