1 env. unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
1/2 c. mayonnaise
1 tbsp. lemon juice
1 tbsp. grated onion
1/2 tsp. Tabasco sauce
1/4 tsp. paprika
1 tsp. salt
2 c. canned salmon, drained
1 tbsp. chopped capers
1/2 c. heavy cream

Soften the gelatin in the cold water, add the boiling water and stir until the gelatin has dissolved; cool. Add the mayonnaise, lemon juice, onion, Tabasco, paprika, and salt and mix well. Chill to the consistency of unbeaten egg white.

Chop the salmon and capers in the food processor and add to the gelatin mixture. Whip the cream, fold into the salmon mixture and turn into a two quart oiled fish mold. Chill until set. Unmold and serve with sliced French bread.