Salmon Mousse

Makes 6 cups

2 (1/4-ounce) enveloped unflavored gelatin
1/3 cup cold water
1/2 cup boiling water
3/4 cup mayonnaise
2 tablespoons lemon juice
1 1/2 tablespoons grated onion
2 teaspoons Tabasco sauce or to taste
1/3 teaspoon paprika
1 teaspoon salt
2 teaspoons dried dill or to taste
1 (14 3/4-ounce) can Red Sockeye Salmon, flaked
1 1/2 cups heavy cream, whipped
Pumpernickel bread or toast points

Soften the gelatin in cold water in a mixing bowl. Whisk in boiling water until
gelatin dissolves. Cool. Add mayonnaise, juice, onions, Tabasco, paprika, salt and
dill. Mix well and refrigerate until it resembles unbeaten egg whites. Add salmon.
Fold in whipped cream. Pour into a slightly greased fish mold. Refrigerate until
set. Serve with toast points or pumpernickel bread slices.