Here’s one from the vault…my late mother’s Tuna Mousse. The fish mold isn’t required, but it certainly will add to the 60s/70s vibe. Gelatin-based desserts were all the rage back then, and what recipe didn’t include a can of soup or onion soup mix? The molds are ubiquitous and cheap at local thrift stores. If you are feeling particularly adventurous, add an olive for the fish eye, and a thin strip of red pepper for its mouth. Make this and you’ll be the life of the party!

Ingredients

• 3 small cans tuna

• 2 envelopes unflavored gelatin

• 1 cream cheese

• 1 c mayo

• 1 onion, diced

• 1 T lemon juice

• Dash Tabasco or hot sauce

• ½ c celery, diced

• 1 can tomato soup

• 1 (7 oz) can salmon, drained and flaked
• 1 (8 oz) package cream cheese, softened
• 1 T lemon juice
• 3 T finely chopped green onions
• 2 t prepared horseradish
• ¼ t salt
• ¼ t hot pepper sauce
• ¼ t Worcestershire sauce
• ½ c chopped walnuts or pecans
• ¼ c chopped fresh parsley

• 1 (15 ½ oz) can salmon
• 1 dozen eggs, beaten
• ½ c flour
• ½ c milk
• 1 t baking powder
• ½ t salt
• Dash of liquid hot pepper sauce
• 2 c grated Monterey Jack cheese
• 1 10 oz pkg frozen chopped spinach, thawed and drained
• 1 t dry mustard

• 1 envelope plain gelatin
• 2 T lemon juice
• 1 small onion, sliced
• ½ c boiling water
• ½ c Hellman’s light mayo
• 1 (1 lb) can red sockeye salmon, drained and deboned
• ¼ t paprika
• 1 t dill weed
• 1 c heavy cream

– ¼ cup butter or margarine, melted
– 8 cups plain bagels cut into bite-size pieces (4 to 6 bagels)
– 1 3 ounce package thinly sliced smoked salmon (lox-style), cut into small pieces
– 8 ounces Swiss cheese or Monterey Jack cheese, shredded (2 cups)
– ¼ cup snipped fresh chives
– 8 eggs, beaten
– 2 cups milk
– 1 cup cottage cheese
– ¼ teaspoon pepper