Do early in the day. Stores well.

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

Soften gelatin in cold water; add boiling water and stir until dissolved. Cool. Add mayonnaise, lemon juice and onion; mix well. Add paprika, Tabasco, salt and mix well. Chill until mixture reaches the consistency of unbeaten egg white. Add salmon and capers. Beat well. Whip cream and fold into salmon mixture. Turn into 2-quart oiled mold. Cover top with cottage cheese. Chill until firm, at least 2 hours. To serve: Unmold on serving plate and garnish as desired with watercrest, lemon slices, or salmon roe. Serve with Dill Sauce. Yield: 12 servings.

DILL SAUCE

Serve with Salmon Mousse.

1 tsp. salt
1/8 tsp. pepper
1/8 tsp. sugar
4 tsp. lemon juice
1 tsp. onion, grated
2 tbsp. finely cut dill, fresh or dried
1 1/2 c. sour cream

Mix salt, pepper, sugar, lemon juice, onion and dill. Mix well. Stir in sour cream until blended. Chill until serving time. Yield: 12 servings.