Title: Salmon mousse with sour cream dill sauce
 Categories: Seafood
      Yield: 8 Servings
 
      1    Envelope unflavored gelatin
    1/4 c  Cold water
    1/2 c  Boiling water
    1/2 c  Mayonnaise
      1 tb Lemon juice
      1 tb Grated onion
    1/2 ts Tabasco sauce
    1/4 ts Paprika
      1 ts Salt
      2 c  Canned salmon; drained chopp
      1 tb Chopped capers
      3 c  Cottage cheese
           Sour cream dill sauce
    1/2 c  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.