Molded Salmon Spread

A curried spread for veggies and crackers. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

• Ready In: 10 mins
• Yields: 5 cup mold

Ingredients

• 1 (15 3/4ounce) can salmon
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (8 ounce) package cream cheese
• 2 (1/4ounce) envelopes unflavored gelatin
• 1⁄4 cup water
• 1⁄3 cup celery, minced
• 1⁄2 cup green onion, minced
• 1  cup mayonnaise
• 1  tablespoon lemon juice
• 1  teaspoon curry powder

Directions

1. Oil a 5-cup mold.
2. Drain and flake salmon.
3. In a saucepan, combine soup and cream cheese. Cook over low heat, stirring constantly, until mixture is smooth.
4. Soften gelatin in 1/4 cup water; add to soup mixture, stirring until gelatin dissolves. Fold in remaining ingredients.
5. Pour into prepared mold. Chill until firm.
6. Unmold and serve with assorted vegetables and crackers.