I think this salmon mousse recipe is one of the nicest appetizer recipes you can serve.

It is easy to make and makes a great presentation, especially if you use a nicely shaped mold.

The image above shows the recipe made in a loaf tin, which is a great shape too as it slices nicely.

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients:
2 envelopes gelatin
1/4 cup cold water
1 - 10 ounce can tomato soup
6 ounces cream cheese
1 - 15 1/2 ounce can salmon, drained
3/4 cup sour cream or plain yogurt
1/2 cup mayonnaise
1 cup celery, finely chopped
1 cup green or red pepper, finely chopped
1 small onion, finely chopped
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Directions:
Dissolve the gelatin in water.

While the gelatin is softening, combine the soup and cream cheese in a saucepan. Heat until the cream cheese melts. Combine it with gelatin mixture. Mix together the remaining ingredients in a separate bowl. Add the soup mixture to the bowl and stir to mix together well. Pour it all into a mold and chill.

To serve unmold and place on a nice serving plate.

Serves 10 to 12. See notes below.

• This recipe also works really well if you replace the salmon with an equal amount of chopped small shrimp or crab. Canned crab or shrimp are fine.

• The number of people this recipe serves really depends on how many other appetizers you are serving and whether this is a before dinner appetizer or part of an array of party appetizers. You can serve as many as 25 or 30 people if you have other finger foods to choose from as well.

• Here's a great presentaton idea - Chill the mousse in small loaf shaped molds. Then when you unmold it to serve, you can cut small individual slices that look great on the plate.