1 envelope unflavored gelatin
¼ cup cold water
½ cup boiling water
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon onion, finely grated
Dash of tabasco
¼ teaspoon sweet paprika
1 teaspoon salt
2 tablespoons fresh dill, finely chopped
2 cups poached salmon, finely flaked with skin and bones removed
1 cup heavy cream
Watercress, for garnish
Toast, pumpernickel, or crackers, for serving
Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.
Whisk in the mayonnaise, lemon juice, grated onions, tabasco, paprika, salt and dill. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.
Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.
Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.
Garnish with watercress, and serve with toasts, pumpernickel, or crackers.