1 pkg. plain gelatin
1/4 c. cold water
1/4 c. boiling water
1 (14 1/2 oz.) can salmon
1/2 c. chopped celery
3/4 c. sour cream
1 tbsp. lemon juice
1/2 tsp. salt
2 tbsp. finely minced onion
1 c. sliced fresh strawberries
1/2 c. cucumber, peeled & sliced
Lettuce leaves

Soften gelatin in cold water, add boiling water and stir to dissolve. Let cool. Drain and flake salmon; remove skin and bones. Add chopped celery, gelatin, sour cream, lemon juice, salt and onion. Stir together and add gently the strawberries and cucumber, gently.

Pour mousse into an oiled 3-cup mold. Chill at least 3 hours before serving. Serve on lettuce leaves. Garnish with strawberries. 6 servings.

DRESSING FOR STRAWBERRY SALMON MOUSSE:

1/2 c. sour cream
1/2 c. strawberry puree
1 tbsp. lemon juice
1 tbsp. honey

Combine and mix in blender. Chill 1 hour before serving.