2 env. unflavored gelatin
1/2 c. cold water
1 (10 3/4 oz.) can condensed tomato soup
2 (3 oz.) pkgs. cream cheese, cut into sm. pieces
2 tbsp. minced onion
Few drops Tabasco
1 c. mayonnaise
2 (8 oz.) can salmon, drained and mashed

Sprinkle gelatin over water in a small bowl and let stand a few minutes to soften. In a large saucepan heat soup over moderately low heat; add cream cheese and stir until completely dissolved. Add softened gelatin and stir to dissolve.

Remove pan from heat; mix in onion, Tabasco, mayonnaise and salmon. Pour into a well oiled 6 cup gelatin mold and chill until firm, two hours or longer. Unmold onto a serving plate and serve as a spread.