Salmon Mousse

• 1 (10 1/2 oz.) can condensed tomato soup (undiluted)
• 1 (8 oz.) pkg. cream cheese
• 2 envelopes unflavored gelatin
• 1/4 c. cold water
• 1 c. mayonnaise
• 3/4 c. finely chopped celery
• 1 large onion, finely chopped
• 1 lb. salmon (can use lobster or crabmeat, too)
• 1 tsp. salt
• 1/2 tsp. paprika
• 2 dashes hot pepper sauce
• 1 tsp. Worcestershire sauce
• 2 tsp. white horseradish

1. Heat
2. tomato
3. soup;
4. thoroughly blend cream cheese into soup (may
5. need to use whisk).
6. Soften gelatin in cold water. Dissolve gelatin mixture in hot soup and cream cheese;
7. cool. Add
8. all other ingredients.
9. Pour into 1 1/2 quart fish-shaped mold
10. and chill until firm.
11. Unmold and serve with crackers or party rye.

tomato soup, cream cheese, unflavored gelatin, cold water, mayonnaise, celery, onion, salmon, salt, paprika, pepper sauce, worcestershire sauce, white horseradish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=497932 (may not work)