Serves 8 as main course
or 12 as hors d'oeuvre

1 1/2 tablespoon unflavored gelatin
1/2 cup cold water
1/2 cup mayonnaise
to taste, salt, ground white pepper
1 teaspoon white wine worcestershire
1/4 teaspoon cayenne or hot pepper
2 teaspoons dill, chopped
1/4 teaspoon paprika
1 tablespoon fresh lemon juice
2 cups cooked salmon
1 cup heavy cream

PREPARATION
Use finely flaked poached fresh salmon or canned salmon, skin and bones removed.
In a large mixing bowl, dissolve the gelatin in the water. Set aside for 5 minutes. Heat the gelatin over low heat while stirring. to melt the gelatin. Cool to room temperature.
Whisk in the mayonnaise, salt, ground white pepper, white wine worcestershire sauce, cayenne or hot pepper, chopped dill, paprika, and lemon juice. Refrigerate the mixture for 15 to 20 minutes or until it begins to thicken lightly.
Blend the salmon in a food processor. Whip the cream until thick and fluffy. Fold the salmon and cream into the gelatin mixture.
Transfer the mousse to a large decorative mold or individual molds and refrigerate for 3 to 4 hours to set.
Salmon mousse can also be used as a filling in various garnishes for seafood dishes or barquettes, tomatoes, cucumbers, artichoke bottoms, or mushroom caps.
PRESENTATION
Dip the mold or molds in warm water for a few seconds. Invert on a cold platter or individual plates. Garnish with sliced tomatoes, sliced cucumbers, and lemon wedges.
The salmon mousse can also be served as an hors d'oeuvre with toasts or crackers.