Salmon Mousse

• 1 can tomato soup
• 2 small pkg cream cheese
• 2 pkg knox gelatin softened in 1/2 cup cold water
• 1 cup mayonnaise
• 1 stalk celery, chopped
• 2 TBS chopped onion
• 2 TBS worstershire sauce
• 2 7 oz cans salmon, drained and flaked
• 2 drops tobasco sauce
• cucumber sauce:
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 TBS lemon juice
• 2 TBS chopped spanish onion.
• 1 medium cucumber, seedless
• dill, salt and pepper to taste

1. Heat soup and dissolve cheese into soup. Add gelatin and cool for 10 minutes.
2. using food processor, process celery, and onion. Add soup and remaining ingredients and process until smooth.
3. Pour into greased 5 cup mold (I use fish mold) and refrigerate overnight.
4. for sauce:
5. process all ingredients until smooth and refrigerate.

tomato soup, cream cheese, gelatin, mayonnaise, celery, onion, worstershire sauce, salmon, tobasco sauce, cucumber sauce, sour cream, mayonnaise, lemon juice, spanish onion, cucumber, dill

Taken from www.epicurious.com/recipes/member/views/salmon-mousse-51173601 (may not work)