Salmon Souffl(Serves 4 To 6 People)

• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 1/2 c. boiling water
• 1/2 c. mayonnaise
• 1 Tbsp. lemon juice
• 1 Tbsp. finely grated onion
• 1 dash Tabasco sauce
• 1/4 tsp. paprika
• 1 c. heavy cream
• 1 tsp. salt
• 2 Tbsp. finely chopped dill
• 2 c. flaked poach salmon (may use canned salmon; remove skin and bones)
• watercress

1. Soften gelatin in cold water in a mixing bowl.
2. Stir in boiling water and whisk until gelatin dissolves.
3. Cool to room temperature.
4. Whisk in mayonnaise, lemon juice, grated onion, paprika, Tabasco sauce, salt and dill.
5. Stir and blend. Refrigerate for 20 minutes until it thickens.
6. Fold in the salmon. Whip the heavy cream and fold into the mixture.
7. Transfer to a large deep dish that holds 12 portions.
8. Cover and chill 4 hours. Garnish with watercress.
9. Serve with crackers.

unflavored gelatin, cold water, boiling water, mayonnaise, lemon juice, onion, tabasco sauce, paprika, heavy cream, salt, dill, flaked poach salmon, watercress

Taken from www.cookbooks.com/Recipe-Details.aspx?id=138782 (may not work)