ALL-IN-THE-BLENDER SALMON MOUSSE

"Ann Kohn makes this in the morning before she leaves for work, to give it adequate chilling time."

1 envelope unflavored gelatin
2 tablespoons lemon juice
1 sliced small onion
1/2 cup boiling water
1/2 cup mayonnaise
1/2 teaspoon paprika
1 teaspoon dried dill
1 (1 pound) can pink salmon, drained
1 cup heavy (whipping) cream
fresh parsley (for garnish)

Place first 4 ingredients in blender and blend at high speed until onion is pureed.

Add next 4 ingredients and blend again.

Add cream, 1/3 at a time, and blend until very smooth.

Pour into 1-quart mold and chill for several hours until firm.

To unmold, dip bottom and sides of mold into warm water and invert onto a serving plate. Decorate mousse with parsley.

Servings: 8
Source: Bon Appetit magazine, July 1977