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Can be used on a cold buffet or with cocktails surrounded with crackers.

2 env. Knox gelatin
1 can tomato soup
6 oz. cream cheese
2 tbsp. A-1 Sauce
1 c. finely chopped celery
2 tsp. chopped onion
1 lg. can pink salmon
Salt & pepper to taste

Dissolve gelatin in 1/2 cup cold water. Heat soup in double boiler. Add cream cheese and whisk until smooth. Add mayonnaise, dissolved gelatin, A-1 Sauce. Cool and add celery, onion and carefully, flaked salmon. Stir well. Place in oiled mold, preferred fish mold. Serves 12.
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