1 env. unflavored gelatin
1/4 c. cold water
1 c. mayonnaise
1/2 c. light cream or top milk
2 tbsp. lemon juice
1 tsp. salt
1 c. celery (finely chopped)
1/4 c. sweet pickles (finely chopped)
2 tsp. horseradish
1 (1 lb.) salmon (drained and flaked)

Soften gelatin in cold water; dissolve over hot water. Combine remaining ingredients. Add gelatin and blend. Pour into 1 quart mold. Chill until firm. Serves 8-10 people. (I like to use my fish mold and use sliced stuffed olive for the eye.)