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1 In A Bowl, Mix Salmon, Celery, Green Pepper, Onion, Dill, Mayonnaise, Yogurt, Lemon Juice. 2 In A Saucespan, Melt The Cream Cheese. Add The Tomato Soup And Continue Cooking Over Low Heat, Stirring Constantly, Until The Mixture Is Smooth And Creamy. Add A Dash Of Tabasco Sauce. Pour The Cream Cheese And Tomato Soup Mixture Into The Salmon Mixture And Mix Thoroughly. 3 Pour The Cold Water Into A Small Pot And Stir In The Gelatin. Be Sure To Use Cold Water. Gelatin Needs This To Disperse Properly. Slowly Heat The Water And Gelatin Just Until The Gelatin Dissoves. Do Not Boil The Gelatin Or It Will Not Gel Properly. Add The Dissolved Gelatin To The Salmon Mixture And Mix Well. Pour The Mixture Into Mold And Refrigerate For 6 Hours, Or Until Firm. 4 Unmold By Placing The Bottom Of The Mold In Hot Water For A Few Seconds And Turn The Mold Over Onto A Large Serving Dish. Refrigerate Until Ready To Serve. Serve Salmon Mousse With Sliced Avocados, Celery Sticks, Lettuce Leaves, Tomatoes, Olives, Slices Of Baguette, And/Or Crackers.
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