Salmon Mousse - cooking recipe

Ingredients

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

Preparation

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