Salmon Mousse - cooking recipe

Ingredients

1 envelope unflavored Knox gelatine
1/2 c. boiling chicken stock
2 Tbsp. chopped fresh dill or 1 Tbsp. dried
1/2 c. mayonnaise
1 Tbsp. lemon juice
2 green onions, chopped
1/2 tsp. paprika
1 1/4 tsp. salt
2 c. flaked salmon
1 c. heavy cream

Preparation

Oil a 1 1/2-quart fish mold.
In a large bowl, sprinkle gelatine over 1/4 cup of water and let stand until softened.
Add chicken stock and stir until dissolved.
Stir in dill and let cool for 10 minutes.
Add mayonnaise, lemon juice, green onions, paprika and salt.
Whisk well and refrigerate 20 to 30 minutes until it starts to thicken.
Add salmon; mix well and taste for seasoning.