|Canned salmon||15 Ounce (2 Tins Of 7.5 Ounce Or 220 Gram Each)|
|Finely chopped celery||125 Milliliter (1/2 Cup)|
|Minced onion||60 Milliliter (1/4 Cup)|
|Unflavored gelatin||30 Milliliter (2 Tablespoon)|
|Cold water||125 Milliliter (1/2 Cup)|
|Ketchup||125 Milliliter (1/2 Cup)|
|Vinegar||60 Milliliter (1/4 Cup)|
|Mayonnaise||125 Milliliter (1/2 Cup)|
Drain and flake the salmon, reserving the liquid.
Mix together, in a medium bowl, the flaked salmon, celery and onion.
Soften the gelatin in the cold water.
Combine the salmon liquid, ketchup and vinegar in a small saucepan; bring to the boil.
Stir in the softened gelatin and cook gently until the gelatin is dissolved.
Blend this gelatin mixture with the salmon, celery and onion.
Stir in the mayonnaise.
Grease a 1 quart (1 L) decorative mold or several individual molds with more mayonnaise.
Pour the mixture into the mold(s).
Chill at least 2-3 hours.
Any salmon is appropriate but a red salmon makes a prettier mousse.