1 envelope unflavored gelatin
1/2 cup cold vegetable-juice cocktail
3/4 cup boiling vegetable-juice cocktail
1/4 cup reduced-calorie mayonnaise
1 cup regular cottage cheese
3 tablespoons lemon juice
1 teaspoon dried dill weed
1/2 teaspoon Worcestershire sauce
1 cup Smoked Salmon
2 teaspoons vegetable oil
In small bowl soften gelatin in the cold vegetable-juice cocktail for 5 minutes. Add the boiling vegetable juice and stir until the gelatin is dissolved.
When the gelatin-vegetable juice mixture is cool, add it to a blender along with the mayonnaise, cottage cheese, lemon juice, dill and Worcestershire sauce. Blend until smooth. Add the tuna and salmon. Combine by turning the blender on and off quickly in order to avoid overblending the fish. Coat a 4 1/2- to 5-cup mold with the oil. Drain off excess. Pour in the fish mixture. Chill until set, 2.5 to 3 hours.