1 (16 oz.) can salmon
2 env. unflavored gelatin
2 c. mayonnaise
1/2 c. chili sauce
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/2 tsp. dried dill weed
1/4 tsp. pepper
1 (6 1/2 to 7 oz.) can tuna, drained and flaked
4 hard cooked eggs, finely chopped
1/2 c. pimento stuffed olives, finely chopped
1/4 c. onion, finely chopped

Drain liquid from salmon and save. Bone and flake salmon; set aside. If necessary, add water to salmon liquid to equal 1/2 cup. Add gelatin to salmon liquid in a bowl. Place bowl in a saucepan of hot tap water; stir. When gelatin is dissolved, gradually blend in mayonnaise. Stir in chili sauce, lemon juice, Worcestershire sauce, dill weed and pepper. Fold in salmon, tuna, eggs, olives, and onion. Pour mixture into mold. Chill until firm. Serve with crackers.