Ingredients:
1 envelope gelatin
2 C. salmon, cooked & flaked
1/4 C. cold water
1 T. chopped capers
1/2 C. boiling water
1/2 C. heavy cream
1/2 C. mayonaise
1 T. lemon juice
1 T. grated onion
1/2 tsp. tabasco
1/4 tsp. paprika
1 tsp. salt
Preparation:
Soften gelatin in cold water; add hot water, stir and cool.
Add mayonaise and spices.
Chill to consistency of egg whites.
Add salmon and beat well.
Add whipped cream, and turn into mold.
Chill.
Un-mold to serve and top with sour cream dill sauce.