2cupsfinely flaked salmonI use canned with bones and skin removed
1cupsheavy creampreferably raw
Instructions
In a mixing bowl, soften the gelatin in the cold water. Stir in the boiling water until the gelatin is dissolved and allow to cool to room temperature.
Stir in mayonnaise,lemon juice, onion, hot sauce, paprika, salt and dill. Stir until completely blended. Refrigerate for about 20 minutes - until the mixture begins to thicken.
Stir the flaked salmon into the thickened mixture.
In a separate bowl, whip the cream until peaks form and it is fluffy and thickened. Fold gently into salmon mixture.
Transfer the mixture into a 6 c. bowl or mold.
Cover and chill overnight.
Serve on crackers or bread.
Enjoy!
Notes
You can use any mold shape to make this salmon mousse. Why not try fancy shapes to impress your guests.