Salmon Mousse - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
1/2 c. Hellmann's mayonnaise
1 Tbsp. lemon juice
1 Tbsp. finely grated onion
dash of Tabasco
1/4 tsp. sweet paprika
1 tsp. salt
2 Tbsp. finely chopped dill
2 c. finely flaked poached fresh salmon or canned salmon, skin and bones removed
1 c. heavy cream

Preparation

Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves.
Cool to room temperature.
Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill.
Stir to blend completely and refrigerate for about 20 minutes or until the mixture begins to thicken slightly.