Salmon Mousse - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1 c. boiling water
1 c. mayonnaise
2 Tbsp. lemon juice
3 Tbsp. finely chopped onions
1 tsp. Tabasco sauce
1/2 tsp. paprika
1 tsp. salt
2 tsp. capers, rinsed and chopped
1 (15 1/2 oz.) can salmon, drained, or 1/2 lb. poached fresh salmon
1/2 pt. whipping cream

Preparation

Mix gelatin with 1/2 cup cold water in a bowl; let stand about 5 minutes.
Add boiling water; mix well to dissolve.
Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt.
Stir salmon into mixture.
Whip cream until fairly stiff; fold into the salmon mixture.
Pour into a greased mold or bowl; cover with plastic wrap and refrigerate for at least 3 hours.
Turn out onto a plate.
Before serving, garnish with celery slices, olives and lemon wedges.