Salmon Mousse

• 1 (15 1/2 oz.) can salmon
• 2 c. mayonnaise or salad dressing
• 2 Tbsp. lemon juice
• 1/2 tsp. dried dill weed
• 4 hard-boiled eggs
• 1/2 c. pimento-stuffed olives
• stuffed olives for garnish (optional)
• 2 envelopes unflavored gelatin
• 1/2 c. chili sauce
• 1 Tbsp. Worcestershire sauce
• 1 (6 1/2 oz.) can drained tuna
• 1/4 c. chopped onion

1. Drain salmon, reserving liquid.
2. Add water to equal 1/2 cup. Remove skin and bone from salmon and flake.
3. In small saucepan, combine the salmon liquid and gelatin.
4. Let stand 5 minutes.
5. Cook and stir over medium heat until gelatin is dissolved and transfer to a bowl.
6. Gradually stir in mayonnaise, then the chili sauce, lemon juice, Worcestershire sauce, dill weed and 1/4 teaspoon pepper.
7. Fold in salmon, flaked tuna, chopped eggs, olives and onion.
8. Turn mousse mix into greased 6-cup mold.
9. Cover with plastic wrap.
10. Chill for at least 5 hours or until firm.
11. Unmold and garnish with sliced olives if desired.

salmon, mayonnaise, lemon juice, dill weed, eggs, olives, olives, unflavored gelatin, chili sauce, worcestershire sauce, tuna, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457008 (may not work)