1 env. Knox gelatin
1/4 c. cold water
1/2 c. boiling water
1/2 c. Hellmann's mayonnaise
1 tbsp. lemon juice
1 tbsp. grated onion
2 tbsp. chopped fresh dill or 1 tbsp. dried dill
1/4 tsp. paprika
2 c. flaked salmon (canned or fresh)
1 c. heavy cream
Parsley
Dash of Tabasco

Soften gelatin in cold water in large bowl. Pour in boiling water and whisk until gelatin dissolves. Cool to room temperature. Whisk in mayonnaise, lemon juice, onion, Tabasco, dill and paprika. Stir until blended, refrigerate until slightly thickened, about 20 minutes. Fold in salmon. In separate bowl, whip cream until fluffy and add to salmon mixture, transfer to 6 to 8 cup mold. Cover, chill 4 hours, unmold, sprinkle with chopped parsley. Serve for lunch or with good pumpernickel bread as appetizer.