1/2 c. cold water
2 env. unflavored gelatin
1 c. boiling water
1 c. mayonnaise
2 tbsp. lemon juice
3 tbsp. onion, finely chopped
1 tsp. Tabasco sauce
1/2 tsp. paprika
1 tsp. salt
2 tsp. capers, rinsed and chopped, optional
2 cans (15 1/2 oz. ea.) salmon, drained or 1 1/2 lbs. poached fresh salmon
1/2 pt. whipping cream
Oil a 6 cup mold, set aside. Place cold water in a large bowl. Sprinkle
gelatin over water and let stand 5 minutes to soften. Pour boiling water
over. Stir until gelatin is dissolved. Stir in mayonnaise, lemon juice,
onion, hot pepper sauce, paprika, salt and capers.
Remove skin and bone from salmon, discard. Place salmon meat in a small
bowl. Flake well or chop fine. Stir salmon into gelatin mixture. Whip cream
until soft peaks form, fold into salmon mixture. Pour into prepared mold.
Cover with plastic wrap and refrigerate until set or up to 2 days. May be
frozen up to 2 weeks.
To unmold mousse, run the tip of a table knife around the edges, dip bottom
of mold in warm water and invert onto platter. Garnish with cucumber slices,
pimiento, celery slices, ripe olives and lemon wedges. Serve with cucumber
or dill sauce. Makes 8 to 10 servings.