1 7 3/4 can salmon, drained and flaked
1 8 oz. pkg. cream cheese
1 10 1/2 oz. can cream of mushroom soup
2 envelopes unflavored gelatin
1/4 c. water
1/2 c. celery finely chopped
1/2 c. green onions finely chopped
1 c. mayonnaise
1/2 tsp. curry powder (optional)

Combine cream cheese and soup (undiluted) in a double boiler. Heat and stir until smooth. Dissolve gelatin in water according to package direction, then add to soup mixture. Fold in remaining ingredients. Bend well. Pour into 5 cup mold. Refrigerate until firm. Unmold. Serve with fresh vegies and crackers.

Can use a fish shaped mold, and decorate with thin slices of cucumber to make scales, some pimento slices for fins, and olive slices for eyes. Surround with crackers.