Salmon mousse

Here's another oldie, dating back a quarter century.  We love it, and so do our friends.

1 can tomato soup
1 package cream cheese
2 pkg plain gelatin, dissolved in 3 tsp water
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1 can best quality red salmon, 15 oz
1 cup mayonnaise

Heat tomato soup (undiluted) in a pot over low heat.  Add gelatin and cream cheese and beat until smooth and creamy.  Remove from heat and add onion, celery and green pepper.  Mix well.  Add in the salmon carefully but thoroughly, then add the mayonnaise until well blended.

Pour into a copper mold (fish shape is especially attractive), cover, and refrigerate overnight.
Unmold and decorate with fresh herbs, capers, tomatoes - use your imagination.
Serve with crusty bread or crackers.