Salmon Mousse with Sour Cream Dill Sauce

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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.
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