1 envelope unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
1/2 c. mayo
1 tbsp. lemon juice
1 tbsp. grated onion
1/2 tsp. hot pepper sauce
1/4 tsp. paprika
1 tsp. salt
2 c. finely chopped seafood (canned finely chopped salmon, lobster or shrimp)
1 tbsp. chopped capers
1/2 c. heavy cream, whipped or sour cream
1 tbsp. grey poupon mustard
1 rib finely chopped celery

Soften gelatin in cold water and add boiling water. Stir until gelatin is dissolved. Cool and add mayo, lemon juice, onion, hot pepper sauce, paprika and salt. Mix well. Add seafood and capers. Beat well. Fold cream into mixture and turn into 2 quart fish mold or bowl. A layer of seasoned cottage cheese may be added to fill out the mold. Chill 4-6 hours and unmold. Garnish with sliced cucumbers.