Salmon Mousse With Sour Cream Dill Sauce

• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 1/2 c. boiling water
• 1/2 c. mayonnaise
• 1 Tbsp. lemon juice
• 1 Tbsp. grated onion
• 1/2 tsp. Tabasco sauce
• 1/4 tsp. paprika
• 1 tsp. salt
• 2 c. canned salmon, drained and finely chopped
• 1 Tbsp. chopped capers
• 1/2 c. heavy cream
• 3 c. cottage cheese
• Sour Cream Dill Sauce (directions follow)

1. Soften gelatin in cold water, add boiling water and stir until gelatin has dissolved.
2. Cool.
3. Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt and mix well.
4. Chill to consistency of unbeaten egg whites.
5. Add salmon and capers and beat well.
6. Whip the cream, fold into salmon mixture and turn into a 2-quart oiled fish mold.
7. Add the cheese to fill the mold.
8. Chill until set. Unmold onto a serving platter and garnish with watercress, lemon slices, parsley and/or olives.
9. Serve with Dill Sauce.
10. Makes 8 servings.

unflavored gelatin, cold water, boiling water, mayonnaise, lemon juice, onion, tabasco sauce, paprika, salt, salmon, capers, heavy cream, cottage cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658009 (may not work)