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1 envelope unflavored gelatin
0.25 c cold water
0.5 c boiling water
0.5 c mayonnaise
1 Tbsp lemon juice
1 Tbsp finely grated onion
dash of Tabasco
0.25 tsp sweet paprika
1 tsp salt
2 Tbsp finely chopped dill
2 c finely flaked poached salmon
1 c heavy cream
=1. 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.
2. Whisk in the mayonnaise, lemon juice, grated onion, Ta basco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and chill for at least 4 hours.
5. Serve on toasts, black bread or crackers. Or serve as a first course, garnished with watercress
0.25 c cold water
0.5 c boiling water
0.5 c mayonnaise
1 Tbsp lemon juice
1 Tbsp finely grated onion
dash of Tabasco
0.25 tsp sweet paprika
1 tsp salt
2 Tbsp finely chopped dill
2 c finely flaked poached salmon
1 c heavy cream
=1. 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.
2. Whisk in the mayonnaise, lemon juice, grated onion, Ta basco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and chill for at least 4 hours.
5. Serve on toasts, black bread or crackers. Or serve as a first course, garnished with watercress
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