Salmon Mousse

• 1 can tomato soup
• 6 oz. cream cheese with chives
• 2 packets unflavored gelatin
• 1/2 cup cold water
• 2 large cans salmon
• juice of 1/2 lemon
• 1-1/2 cups finely chopped celery
• 1 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon dried minced onion
• 1 teaspoon prepared horseradish

Dissolve gelatin in water (sprinkle over water and allow to soften at least five minutes).

Add to soup to melt completely.

Add all other ingredients.

Pour into greased (sprayed with Pam is okay) mold.

Refrigerate till set.

When ready to serve, unmold onto platter and garnish with olives, lots of fresh parsley and/or sliced hard-boiled eggs.

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