Salmon Mousse
From:	Marie-Thé, Quebec, Canada
Comments:	Serve along with crackers as an appetizer or on a buffet table, molded in a fish-shaped mousse. If desired, blend mixture into a food prosessor before pouring it into mold or molds.
Ingredients	Preparation
6 tablespoons [42 g] unflavored gelatin 1 cup [250 mL] boiling water 80 ounces [2.5 L] cream of tomato soup 1 pound [454 g] cream cheese 2 cups [500 mL] mayonnaise 2 cups [500 mL] already chopped into a food prosessor celery, into a food processor 2 cups [500 mL] already chopped into a food prosessor green onions 3 [14 3/4-ounce / 419-mL each] cans salmon, drained Pepper	Leave unflavored gelatin to soak into boiling water. Mix together cream of tomato soup, cream cheese, mayonnaise, chopped celery and green onions and drained salmon until well flaked. Pepper mixture to taste. Stir in soaked gelatin until completely dissolved; pour into 1 large or smaller molds. Refrigerate until set.