2 env. plain gelatin
1/2 c. cold water
1 (10 1/2 oz.) can tomato soup
6 oz. diced cream cheese
2 to 3 tbsp. minced onion
1 c. mayonnaise
1 to 2 tbsp. dill weed
1 (16 oz.) can salmon (skin and bones removed)
Dash of Tabasco
Garnishes (lemon slices, parsley)

Sprinkle 2 envelopes of gelatin in 1/2 cup cold water. Heat tomato soup and slowly add the cheese, stirring until dissolved. Add softened gelatin. Remove from heat and stir until well mixed. Combine the next 5 ingredients until mixed thoroughly.

Then, add tomato soup and stir. Pour into greased mold and chill. Once firm remove from mold and garnish as desired. Note: May have to double the recipe for certain molds.