2 envelopes Knox gelatin
3/4 c. white wine
1 c. boiling water
1 pt. sour cream
1/2 c. chili sauce
1 (15 1/2 oz.) can salmon, drained and flaked

Sprinkle gelatin over wine. Let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Blend in sour cream with a whisk. Add chili sauce and blend in. Stir in flaked and drained salmon. Pour in a 6 cup mold and chill. Serve with crackers or vegetables after it is firm.