Salmon mousses and pates traditionally were served for luncheons or light summer suppers. This tasty mold, made with chopped olives and chili sauce, is spicier than most - perfect for an appetizer spread.

Ingredients:

Nonstick cooking spray
1/4 cup cold water
1 envelope unflavored gelatin (2 teaspoon)
1/4 cup boiled chili sauce
1 cup plain low fat yogurt
8 ounces cream cheese, at room temperature
1 teaspoon dried fines herbs or thyme leaves
1/4 teaspoon black pepper
8 ounces cooked fresh salmon, flaked or 1 can (6.5 o.z.) skinless, boneless salmon, drained and flaked
1 hard cooked large egg, peeled and chopped
1/4 cup finely chopped celery
1/4 cup finely chopped pimiento stuffed green olives

Directions:

Coat 3 cup decorative mold with cooking spray, set aside. Put the cold water in a small saucepan, sprinkle gelatin on top. Let it stand for 1 minute to soften. Stir in the chili sauce. Cook over moderate  heat for 5 minutes or until gelatin is completely dissolved. Transfer to medium size bowl, let it stand at room temperature for 15 minutes.
Add the yogurt, cream cheese, fines herbs and pepper. With electric mixer on High, beat until creamy. Fold in salmon, hard cooked egg, celery, and olives. Spoon into mold. Cover with plastic wrap and refrigerate for 3 hours or until set. Unfold onto a plate. Serve with melba toast slices. Makes about 24 servings.