Salmon Mousse - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1/2 c. water
1 c. tomato soup
6 oz. cream cheese, softened
1 Tbsp. Worcestershire sauce
1 c. mayo
1 c. finely chopped celery
2 Tbsp. chopped onion
2 (1 lb.) cans salmon, deboned and flaked

Preparation

Soften gelatin in water. In saucepan, pour gelatin and add tomato soup; bring to a boil. Take off heat and add in cream cheese, Worcestershire sauce, mayo, celery, onion and salmon. Pour into a mold and place in fridge for at least 3 hours.