Salmon Mousse & Dill Sauce

(8 servings)

1 envelope Knox gelatin
1/4 C cold water
1/2 C boiling water
1/2 cup mayonnaise
1 T lemon juice
1 T grated onion
1/2 t Tabasco
1/4 t paprika
1 t salt
2 C finely chopped cooked salmon
1 T chopped capers
1/2 C heavy cream


1. Soften gelatin in cold water; add boiling water and stir until the gelatin has dissolved. Cool.

2. Add mayonnaise, lemon juice, onion, tabasco, paprika, and salt, and mix well. Chill to the consistency of unbeaten egg whites.

3. Add salmon and capers and beat well. Whip the cream and then fold it into the salmon mixture, then turn it into a 2 qt., oiled fish mold.

Serve with dill sauce.