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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