Ingredients
- 1 envelope unflavoured gelatin
- 1/4 cup cold water
- 1/2 cup boiling water
- 1/2 cup Hellman’s mayonnaise
- 1 tbsp lemon juice
- 1 tbsp finely grated onion
- dash of Tabasco
- 1/4 tsp sweet paprika
- 1 tsp salt
- 2 tbsps finely chopped dill
- 2 cups finely flaked, poached, fresh salmon or canned salmon, skin and bones removed
- 1 cup whipping cream
Directions
- 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.
- Fold in the finely flaked salmon.
- In a separate bowl, whip the cream until it is fluffy and thickened to peaks.
- Fold gently into the salmon mixture.
- Transfer the mixture to a 6-8 cup bowl or decorative mold.
- Cover and chill for at least 4 hours.
- Serve on toasts, black bread or crackers, or serve as a first course.
