Salmon and Red Pepper Mousse

1 tbsp unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
1/3 cup sour cream
1/3 cup mayonnaise
2 large red peppers, roasted
1 tbsp lemon juice
1 small onion; chopped
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 tsp paprika
1 cup heavy cream
1 (15 1/2) can red salmon
1 tbsp dill, fresh, chopped

Sprinkle gelatin over hot water. Let stand for 2 minutes. Gradually stir in the cold water.

Place remaining ingredients except cream and salmon and dill in food processor and blend. Stir into gelatin mixture.

Whip cream in a separate chilled bowl. Then fold into the salmon mixture.

Spray mold and transfer mousse to it, cover with plastic wrap and refrigerate.

Can be garnished with red pepper strips and dill springs.