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A delightful salmon mousse that can be served in a decorative mold, perfect for parties.
For a decorative touch, place an olive for the eye and use herbs or celery leaves as fish scales when serving.
Soften gelatin in cold water then stir in boiling water and whisk until gelatin dissolves then cool to room temperature.
Whisk in mayonnaise, lemon juice, Tabasco, paprika and dill. Stir to blend completely and refrigerate for 20 minutes or until mix starts to thicken slightly.
Fold in salmon.
In a separate bowl, whip heavy cream to stiff peaks and fold into salmon mix.
Transfer to decorative mold, cover and chill for at least 4 hours.