Salmon Mousse - cooking recipe

Ingredients

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

Preparation

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