65. Su-Purr Salmon Paté

• 1 (6 ounce) can boneless, skinless salmon
• 1/4 cup bread crumbs
• 1/2 cup finely chopped celery
• 1 egg, beaten
• 1 envelope unflavored gelatin
• 1/2 cup water

Preheat oven to 325ºF.

Combine all ingredients and mix well. Pack into a small fish-shaped mold (or other small mold) and bake for 45 minutes.

Serve at room temperature.