Salmon Mousse - cooking recipe

Ingredients

2 Tbsp. gelatin
1/4 c. cold water
1 (15 1/2 oz.) can salmon
1 (10 3/4 oz.) can tomato soup
1 (8 oz.) pkg. cream cheese, softened
1 c. mayonnaise
1 green pepper, finely chopped
1 c. chopped celery
1 small onion, chopped fine
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. white pepper

Preparation

Dissolve gelatin in water.
Drain.
Take out bones and flake salmon.
Heat soup and cream cheese over low heat until cheese is dissolved.
Add softened gelatin and stir until well blended.
Add remaining ingredients and mix well.
Place in well-greased fish mold and chill overnight in refrigerator.
Unmold on bed of endive or lettuce.
Serve with toast or crackers.
Garnish with lemon.