Salmon Mousse - cooking recipe

Ingredients

1 1/2 tablespoons gelatin
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 cup white vinegar (wine or white or balsamic or mix)
2 cups flaked salmon, no bones (415gr)
1 cup finely diced celery (dont process!)
2 teaspoons capers (optional)
300 ml cream, whipped
SOUR CREAM DRESSING
1/2 cup sour cream
1 tablespoon grated onion
1/2 teaspoon salt
fresh ground pepper
1 teaspoon prepared horseradish (optional)
2 teaspoons vinegar
paprika

Preparation

Sprinkle gelatine over water in a small saucepan.
Soak 2 minutes.
Add salt, sugar, mustard and vinegar.
Stir constanly over low heat until gelatine in dissolved.
Remove from heat and chill till the consistency of egg white, don't over chill!
Add to salmon, capers and celery, mix well.
Fold in the whipped cream.
Turn into wetted mould, or individual moulds, and chill till set.
Unmould and serve with salad greens and sour cream dressing.
Mix all dressing ingredients together and chill.