1 (16 oz.) can RED salmon
2 env. unflavored gelatin
1/4 c. cream sherry
1 c. chopped celery
1 tbsp. lemon juice
1 tbsp. horseradish
1 tsp. Worcestershire sauce
1 tsp. onion powder
1 c. mayonnaise
1/2 c. sweet pickle relish
1/2 c. sour cream

Place drained salmon in large bowl; remove skin and bones. Soak gelatin in sherry to soften, then dissolve it over hot water; set aside. Add all ingredients to salmon. Mix. Add gelatin; mix well. Pour into greased 1 quart fish mold. Refrigerate until firm (overnight).