Frank's Recipes! Silver Palate Salmon Mousse

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Silver Palate Salmon Mousse

1 envelope unflavored gelaton
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellmann's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion (personally, I'd substitute some minced celery)
dash of Tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed (I'd used canned)
1 cup heavy cream

Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk until gelatin dissolves. Cool to room temperature.

Whisk in the ingredients through the dill. Stir to blend comletely, and chill about 20 minutes, or until the mixture begins to thicken slightly.

Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.

Transfer to a bowl or decorative mold. Cover and chill for at least 4 hours.

Serve with toast points or crackers.