Source: dLife

Creamy salmon and dill dip.

Servings

0.5 oz unflavored gelatin
2 tbsp fresh lemon juice
1 medium onions , sliced
0.5 cup cold water , boiling
0.5 cup mayonnaise
15 oz Fish, salmon, red, with o bone, canned, Alaskan , drained
0.25 tsp paprika
0.25 tsp dried dill weed
1 cup Sour Cream, light

1 Blend the gelatin, onion, boiling water, and the lemon juice for 45 seconds in a blender or food processor.
2 Put the salmon, dill, mayonnaise, and paprika in and blend for another 45 seconds. Mix in the sour cream.
3 Put the mixture in a mold or loaf pan and let refrigerate for about 3 to 5 hours.

Use different molds to add creativity. If you use a metal or glass mold, place in warm water to heat up before removing mousse. Add prepared horseradish to spice it up.