Salmon Mousse

¼ cup chopped onion

3 tbls. lemon juice

1 envelope gelatin

½ cup boiling water

½ cup mayonnaise

1 can salmon or two cans tuna in water

½ tsp. paprika

2 dashes cayenne

¾ tsp. salt

½ tsp. dried dill or 2 tbls. fresh dill

1 cup heavy cream or 1 cup non-fat yogurt or half of each

Garnish: sliced cucumbers

Put onion and lemon juice in blender. Sprinkle gelatin over. Pour over ½ cup boiling water. Cover and blend for 30 seconds or until completely blended.

Add remaining ingredients, except cream and cucumbers. Blend. Pour in cream and/or yogurt. Blend until completely smooth. Pour into fish mold or loaf pan which has been rinsed out with cold water. Cover with plastic wrap. Refrigerate for 2 hours or overnight.

Carefully unmold onto wet plate. Garnish with sliced cucumbers.