1 (3 3/4 oz.) can salmon, undrained
1/2 c. chicken broth
1 env. Knox gelatin
1/4 c. mayonnaise
1/4 c. sour cream
1/2 stalk celery, chopped
1 tbsp. chopped onion
Parsley
2 tsp. dry sherry
1/4 tsp. horseradish
Dash of hot pepper sauce

Drain liquid from salmon into measuring cup and add enough broth to make 3/4 cup liquid. Bring liquid to a boil. In a clean dry blender place gelatin. Add boiling liquid, cover and blend 40 seconds. Add remaining ingredients and blend about 60 seconds until smooth.

Mixture will be thin. Pour into small serving dishes or a lightly oiled mold. Cover and refrigerate until set for several hours. This can be made for 2 main servings or as an appetizer served with crackers.