- 6 tablespoons [90 ml] unflavored gelatine
- 1 cup [250 ml] boiling water
- 80 ounces [2.5 L] tomato soup
- 1 pound [454 g] cream cheese
- 2 cups [500 ml] mayonnaise
- 2 cups [500 ml] chopped celery, in food processor
- 2 cups [500 ml] chopped green onions, in food processor
- 3 cans salmon [14 3/4 ounces / 419 ml each]
- Pepper
|
- Soak gelatine in boiling water.
- Mix together tomato soup, cream cheese, mayonnaise, celery, green onions and salmon; sprinkle with pepper.
- Well flake salmon.
- Add soaked gelatine; pour into 1 large or smaller molds and refrigerate.
- The mixture can be blended in a food prosessor before pouring it into mold or molds.
|
