2 pkgs. unflavored gelatin
4 oz. cold water
1 can cream of mushroom soup
1 (8 oz.) cream cheese, cut up
15 oz. can salmon
3/4 c. mayonnaise
1 sm. onion, finely chopped
1 c. celery, finely chopped
3 tsp. chopped chives
1/2 tsp. dill weed (optional)
Black olives, greens, paprika for garnish

Discard bones, skin and juice from salmon. Soften gelatin in water. Add to soup and cream cheese. Heat until cheese melts. Add all other ingredients except garnishes and mix well. Pour into oiled fish mold. Refrigerate overnight. Unmold on platter and garnish. Sprinkle paprika over top of mold.