1 (7 3/4 oz.) can salmon, drained & flaked
1 (8 oz.) pkg. cream cheese
1 (10 1/2 oz.) can cream of mushroom soup
2 env. unflavored gelatin
1/4 c. water
1/2 c. finely chopped celery
1/2 c. finely chopped green onions
1 c. mayonnaise
1/4 tsp. curry powder (opt.)

Combine cream cheese and soup (undiluted) in double boiler. Heat and stir until smooth. Dissolve gelatin in water. Add to soup mixture. Fold in remaining ingredients. Blend well. Pour into 5-cup mold. Refrigerate until firm. Serve with fresh vegetables and crackers.