Recipe

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• 1/4 oz unflavored gelatin
• 1/4 cup cold water
• 1/2 cup boiling water
• 1/2 cup hellmann's mayonnaise
• 1 tbsp lemon juice
• 1 tbsp finely grated onion
• 1 dash tabasco sauce
• 1 tsp smoked paprika
• 1 tsp salt
• 2 tbsp finely chopped dill
• 6 oz canned smoked salmon
• 1 cup heavy cream

• 1 Soften the gelatin in 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 mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill.
• 3 Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
• 4 Remove the skin and cartilage from the salmon and flake.
• 5 Fold in the finely flaked salmon.
• 6 In a separate bowl, whip the cream until it is thickened to peaks and fluffy.
• 7 Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowl or decorative mold.
• 8 Cover and chill for at least 4 hours.
• 9 Serve with cracked pepper water crackers, or plain water crackers.