1/2 c. cold water
2 env. unflavored gelatin
1 c. boiling water
1 c. mayonnaise
2 tbsp. lemon juice
3 tbsp. finely chopped onion
1 tsp. Tabasco sauce
1/2 tsp. paprika
1 tsp. salt
2 tsp. caper, rinsed and drained, if desired
2 (15 1/2 oz.) cans canned salmon, drained
1/2 pt. whipping cream
Granishes

Oil a 6 cup mold. Set aside. Place cold water in a large bowl. Sprinkle gelatin over water and let stand 5 minutes to soften. Pour boiling water over; stir until gelatin is dissolved.

Stir in mayonnaise, lemon juice, onion, Tabasco, paprika, salt, and capers, if desired. Remove skin and bones from salmon. Discard. Place salmon meat in small bowl and flake well or chop fine. Stir salmon into gelatin mixture. Whip cream until soft peaks form; fold into salmon mixture. Pour into prepared mold. Cover with plastic wrap and refrigerate until set or up to 2 days. (May be frozen up to 2 weeks.)

Makes 8 to 10 servings.