SALMON MOUSSE

1 (15 1/2 ounces) can salmon with juices
2 envelopes unflavored gelatin
1 celery rib, cut into 3-inch pieces
1 small onion, quartered
1/2 medium cucumber, seeded, chopped
1 cup heavy (whipping) cream or milk
3/4 cup mayonnaise or Miracle Whip
1/4 cup lemon juice
1 teaspoon dill weed
1/2 teaspoon salt (optional)

Drain liquid from salmon into a measuring cup. Add enough water to equal 1 cup. Pour into medium saucepan. Sprinkle with gelatin. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from heat.

In a blender or food processor, process gelatin mixture, celery, onion, cucumber, cream, mayonnaise and lemon juice until well-blended. Add salmon, dill and salt, if desired. Process to blend.

Pour mixture into 5 1/2-cup bowl or mold. Chill until firm.

Makes about 5 1/2 cups
Source: Knox gelatin box, 1970's