Salmon Mousse

One 15-ounce can salmon

2 envelopes (to equal 2 tablespoons) unflavored gelatin

1 cup celery, finely chopped

1/4 cup green pepper, finely chopped

1 teaspoon onions, finely chopped

3/4 cup salad dressing

3 tablespoons lemon juice

1/2 teaspoon salt

2 hard cooked eggs, sliced

Drain salmon, reserving liquid. Add enough hot water to liquid to measure 1 cup. Bring liquid to a boil. Pour over gelatin, stirring well. Chill until slightly thickened. Flake salmon, add gelatin mixture, vegetables, salad dressing, lemon juice; salt. Stir until well blended. Arrange egg slices in bottom of 4 cup mold. Spoon salmon mixture over eggs. Chill until firm.

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Cajun Country -- New Iberia, Louisiana