1 Env unflavored gelatin
1/4 c Water; cold
1/2 c Water; boiling
1/2 c Mayonnaise
1 tb Lemon juice
1 tb Onion; grated
1/2 ts Tabasco sauce
1/4 ts Paprika
1 ts Salt
2 c Canned salmon; drained, chopped
1 tb Capers; chopped
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 qt 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.
