Salmon Mousse
1 pkt gelatin
1 15oz can Salmon
1/4 c. cold water
1/2 c. boiling water
1/2 c mayonnaise
1 1/2 Tbsp lemon juice
2 Tbsp grated onion
Dash of hot sauce
1/2 tsp paprika
1 tsp sea salt
2 Tbsp dill
1 c whipping cream
In a mixing bowl dissolve the gelatin in the cold water. Stir in the boiling water allow to cool to room temperature.
Stir in mayonnaise,lemon juice, onion, hot sauce, paprika, salt and dill. Stir until completely blended. Refrigerate for about 20 minutes – until the mixture begins to thicken.
Mash the salmon and mix into the thickened mixture.
In a separate bowl, whip the cream until thickened. Fold gently into salmon mixture.
Transfer the mixture into a bowl or mold. Cover and chill overnight.
Serve on crackers or bread or on cucumber slices or with cucumber salad