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1 env. unflavored gelatin
2 tbsp. lemon juice
1 sm. onion, sliced
1/2 c. boiled water
1/2 c. mayonnaise
1/2 tsp. paprika
1 tsp. dill, dried
1 (16 oz.) can pink salmon, drained
1 c. heavy cream

Place gelatin, juice, onion and water in blender on high until mix is pureed. Add mayonnaise, spices and salmon (flesh only) and blend again.

Add cream, 1/3 at a time and blend until very smooth. Pour into 1 quart size mold and put into refrigerator to set, several hours, or until firm.

To unmold, dip side of mold in warm water and then invert on to a serving plate. Garnish with parsley, olives, caviar alone, or in combination.

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