Creamy Salmon Mousse

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1 (14 3/4 ounce) can red salmon , drained,with skin and round bones removed

1/2 cup white wine vinegar

4 teaspoons gelatin

4 teaspoons mayonnaise

2 tablespoons finely chopped bread and butter pickles

1 teaspoon dry English-style mustard

1/2 cup low-fat whipping cream

4 teaspoons creamed horseradish

1/4 cup hot water

4 teaspoons sugar

2 teaspoons chopped capers

2 tablespoons finely chopped green onions

3/4 cup finely diced celery

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