Salmon Mousse

Directions

1. 1
   Drain salmon, reserving liquid.
2. 2
   Add water to equal 1/2 cup. Remove skin and bone from salmon and flake.
3. 3
   In small saucepan, combine the salmon liquid and gelatin.
4. 4
   Let stand 5 minutes.
5. 5
   Cook and stir over medium heat until gelatin is dissolved and transfer to a bowl.
6. 6
   Gradually stir in mayonnaise, then the chili sauce, lemon juice, Worcestershire sauce, dill weed and 1/4 teaspoon pepper.
7. 7
   Fold in salmon, flaked tuna, chopped eggs, olives and onion.
8. 8
   Turn mousse mix into greased 6-cup mold.
9. 9
   Cover with plastic wrap.
10. 10
    Chill for at least 5 hours or until firm.
11. 11
    Unmold and garnish with sliced olives if desired.