Alaskan Salmon Mousse

Ingredients: (15-20 servings)

• 10 unflavored gelatin
  
• 60ml cold water
  
• 125ml boiling water
  
• 125ml mayonnaise
  
• 1 tbsp lemon juice
  
• 1 tbsp chopped onion
  
• ¼ tsp paprika/chili flakes
  
• 2 tbsp chopped fresh dill
  
• 1 tsp salt
  
• 300g finely flaked, poached fresh salmon fillet
  
• 250ml heavy cream

Directions:

1. Soften the gelatin in the cold water in a large mixing bowl.
2. Stir in the boiling water and whisk the mixture slowly to dissolve the gelatin. Cool to room temperature.
3. Whisk in the mayonnaise, lemon juice, chopped onion, paprika/chilli flakes, dill and salt. Stir to blend completely.
4. Refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
5. Fold in the finely flaked salmon.
6. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold this gently into the salmon mixture.
7. Transfer the mixture to a 6- to 8-cup bowl or decorative mould. Cover and chill for at least 4 hours.
8. Serve on toast, black bread or crackers. Or serve as a first course, garnished with watercress.