Salmon Mousse with Dill Sauce

• 1 envelope clear geletin
• 1/4 cup (60 ml) boiled water
• 1/4 cup (60 ml) cold water
• 1/2 cup (125 ml) mayonnaise
• 1 Tbl. lemon juice
• 1 Tbl. grated onion
• 1/2 tsp (2 ml) Tabasco
• 15 oz (420 grm). can white salmon, drained
• 1 Tbl. chopped capers
• 1/2 Cup (125 ml) whipping cream
• 1/4 tsp (1 ml). paprika
• 1 egg
• 4 tsp (20 ml) lemon juice
• 1 tsp (5 ml) grated onion
• 1-1/2 cups (350 ml) sour cream
• 1/2 tsp (2 ml) sugar
• 1/8 tsp (1 ml) pepper
• 1 Tbsp (15 ml) Dill weed

1. Stir geliten into boiled water and add cold water.
2. Cool.
3. To the Geletin, add the mayo, lemon juice, grated onion, and tobasco.
4. Chill to a jelling consistancy.
5. Add drained salmon and capers to the jell and beat well.
6. In a seperate bowl, beat whipping cream and paprika and blend into jell mixture.
7. Turn into a loaf pan and refrigerate.
8. Beat egg, sugar, pepper, lemon juice, dill weed and onion,
9. Blend in sour cream and serve cold over mousse.

clear geletin, water, cold water, mayonnaise, tbl, tbl, tabasco, white salmon, tbl, whipping cream, paprika, egg, lemon juice, onion, sour cream, sugar, pepper, dill weed

Taken from online-cookbook.com/goto/cook/rpage/00044D (may not work)