Salmon Mousse

• 1 (7 3/4 ounce) can salmon, drained
• 2 hard-boiled eggs, mashed
• 1/2 cup stuffed olives, minced
• 1/4 cup celery, chopped finely
• 1/4 cup green onion, chopped finely
• 1 teaspoon dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup mayonnaise or 1 cup salad dressing
• 1 tablespoon lemon juice

1. Mix salmon, eggs, olives, celery, onion, dill, salt and pepper in bowl.
2. Soften gelatin in cold water--SET OVER HOT WATER to completely dissolve.
3. Stir gelatin, mayo and lemon juice.
4. Combine with salmon mixture.
5. Spoon into a 3-cup mold.
6. Refrigerate until firm, approximately 2 hours.
7. To unmold, set in warm water and turn upside-down onto plate.
8. Serve with crackers.

salmon, eggs, stuffed olives, celery, green onion, dill weed, salt, pepper, unflavored gelatin, cold water, mayonnaise, lemon juice

Taken from www.food.com/recipe/salmon-mousse-9159 (may not work)