Salmon Mousse

SALMON MOUSSE

1 can (14 3/4 oz.) pink salmon, drained & flaked
1 med. stalk celery, chopped (about 1/2 cup)
1 1/2 cups half-and-half
1/4 cup chopped green onions (with tops)
2 Tbsp. lemon juice
1 tsp. chicken bouillon granules
3/4 tsp. dried dill weed
1/4 tsp. salt
2 env. unflavored gelatin
1/2 cup cold water

Spread vegetable oil lightly in 4 cup mold, using paper towel. Place salmon, celery, 1 cup of the half-and-half, the onions, lemon juice, bouillon granules, dill weed and salt in blender. Cover and blend on high speed about 2 minutes or until smooth. Sprinkle gelatin on cold water in 1 quart saucepan to soften; stir in remaining half-and-half. Heat over low heat, stirring constantly, until gelatin is dissolved; cool. Mix gelatin mixture and salmon mixture. Pour into mold. Refrigerate about 2 hours or until firm. Unmold onto serving plate. Makes 4 cups of spread.