Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Envelope unflavored gelatin 1/4 ts Paprika
1/4 c Cold water 1 ts Salt
1/2 c Boiling water 2 c Canned salmon; drained chopp
1/2 c Mayonnaise 1 tb Chopped capers
1 tb Lemon juice 3 c Cottage cheese
1 tb Grated onion Sour cream dill sauce
1/2 ts Tabasco sauce 1/2 c Heavy cream

Soften the gelatin in the cold water, add the boiling water and stir
until the gelatin has dissolved. Cool. Add the mayonnaise, lemon
juice, onion, tabasco, paprika and salt and mix well. Chill to the
consistency of unbeaten egg white. Add the salmon and capers and beat
well. Whip the cream, fold into the salmon mixture and turn into a 2
quart oiled fish mold. Add the cheese to fill the mold. Chill until
set. Unmold on a serving platter and garnish with watercress, lemon
slices and salmon roe. Serve with sour cream dill sauce.

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