Salmon Mousse

Ingredients

• 2 envelopes unflavored gelatin
• ½ cup cold water
• 1 chicken Oxo cube dissolved in 1 cup boiling water
• 1 cup mayonnaise
• 3 tbsp. Chilli sauce
• 2 tbsp. Lemon juice
• 2 tsp. Instant minced onion
• 1/8 tsp. Cayenne pepper
• 1/4 tsp. Celery pepper
• 1 can (7 3/4 oz) salmon (drained)
• 1 cup chopped celery
• 1/2 cup sliced stuffed olives

Soften gelatine in cold water. Heat Oxo broth to boiling. Add to gelatine and stir until dissolved. Set aside to cool. Combine the next 6 ingredients. Stir into gelatine mixture until well blended.

Place the bowl in another bowl of ice cubes and water to chill. Stir often so it will thicken evenly. Meanwhile flake salmon with fork and fold into gelatine mixture along with celery and olives. Pour into serving bowl or into a jelly mold (fish shape is nice).

Chill until firm then un-mold onto a bed of lettuce. You can “ice” with mayonnaise and decorate with olives etc if desired.