Recipe - Salmon Mousse With Sour Cream Dill Sauce

1 Envelope unflavored gelatin
One fourth cup Cold water
One half cup Boiling water
One half cup Mayonnaise
1 tablespoon Lemon juice
1 tablespoon Grated onion
One half teaspoon Tabasco sauce
One fourth teaspoon Paprika
1 teaspoon Salt
2 cup Canned salmon; drained chopp
1 tablespoon Chopped capers
3 cup Cottage cheese
Sour cream dill sauce
One half cup Heavy cream

Soften the gelatin in the cold water, add the boiling water and stir until
the gelatin has dissolved. Cool. Add the mayonnaise, lemon juice, onion,
tabasco, paprika and salt and mix well. Chill to the consistency of
unbeaten egg white. Add the salmon and capers and beat well. Whip the
cream, fold into the salmon mixture and turn into a 2 quart oiled fish
mold. Add the cheese to fill the mold. Chill until set. Unmold on a serving
platter and garnish with watercress, lemon slices and salmon roe. Serve
with sour cream dill sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini