2 envelopes unflavored gelatin
6 tablespoon fresh lemon juice
1 cup boiling water
1 medium onion, quartered
1 cup mayonnaise
2 cans (1 lb. each) salmon, drained
1/2 teaspoon paprika
2 teaspoon dill weed
2 cup heavy cream
lemon wedges
dill sprigs
Place gelatin in lemon juice to soften. Add boiling water. Stir until dissolved. Scrape into blender. Add onion, blending for 20 seconds at high speed, then add mayonnaise, salmon, paprika and dill until smooth. Pour into chilled 8 cup mold. Garnish before serving with lemon wedges and dill sprigs.
Serves 6.
Dill Sauce For Salmon Mousse:
1 egg
1 teaspoon salt
1 teaspoon pepper
4 teaspoon lemon juice
1 tablespoon dill
1-1/2 cup sour cream
Blend all ingredients well and chill.
Makes 2 cups.