Salmon Mousse
1 envelope unflavored gelatin
1/4 c cold water
1/2 c boiling water
1/2 c mayonnaise
1 T lemon juice
1 T minced onion
dash Tabasco
1/4 t sweet paprika
1 t salt
2 T fresh dill, finely chopped
2 c flaked poached fresh salmon or canned salmon, skin and bones removed
1 c heavy cream
1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
2. Whisk in mayo, lemon juice, onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate about 20 minutes or until the mixture begins to thicken slightly.
3. Fold in the flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- 8-cup bowl or decorative mold. Cover and chill for at least 4 hours.
