2 env. gelatin
1/2 c. cold water
1 c. boiling water
1 tbsp. vinegar
3 tbsp. lemon juice
1 (1 lb.) can salmon
1 c. mayonnaise
1 c. cream, whipped
1/2 tsp. salt
1 tbsp. Worcestershire
1 med. onion, grated
2 c. diced celery or cucumber

Soak gelatin in cold water, then dissolve in hot water. Add vinegar and lemon juice and place in refrigerator to thicken. Whip cream. Flake salmon and combine with mayonnaise and cream. Add all ingredients.

Pour into a 2-quart oiled mold. I use 5 1/2-cup fish mold plus 4 individual molds. Chill until firm. When serving, turn out on chilled platter. Place olive slice for eye, if fish mold is used. It is best if prepared a day ahead. This is delicious served as an hors d'oeuvre with crackers. Serves 8-10.