Tuna Mousse - cooking recipe

Ingredients

1 envelope Unflavored Gelatin
2 TBSP Lemon Juice
1 slice of onion - 1 inch thick
1/2 cup boiling water
1/2 cup mayonnaise
2 - 7 ounce cans of Tuna in water
1 tsp dill
1/4 tsp paprika
1 cup Sour Cream

Preparation

In a blender or food processor, combine the gelatin, lemon juice, onion and boiling water and blend thoroughly.
Add mayonnaise, tuna, paprika and dill - blend again.
Add sour cream and blend making sure the mixture is smooth and that the sour cream has all been incorporated.
Turn mixture into a lightly oiled 3 1/2 cup mold (I use a fish shaped mold).
Chill until firm, preferably overnight and unmold on a platter (it helps to loosen the edge with a small sharp knife).
Garnish with parsley, black olives, green olives, radishes and lemons (I use a small piece of a sliced green olive with pimento for fish's eye.)
Surround the bottom of the tray with party sized pumpernickel or rye bread slices or crackers.