7 3/4 oz. can salmon
8 oz. pkg. cream cheese
10 1/2 oz. can cream of mushroom soup
2 env. unflavored gelatin
1/4 c. water or you can use salmon juice
1/2 c. or more celery, finely chopped
1/2 c. green pepper
1 c. mayonnaise
1/2 tsp. curry powder

Combine cream cheese and soup (undiluted) in double boiler or microwave. Heat and stir until smooth. Dissolve gelatin in water according to package directions, then add to soup mixture. Fold in remaining ingredients. Blend well. Pour into 5 cup mold (preferably a fish mold). Refrigerate until firm. Serve with fresh vegetables and crackers. May be decorated with slices of a green stuffed olive and pimiento. May be used for an appetizer.