|Fresh dill sprig||250 Milliliter (1 Cup, Loosely Packed)|
|Mayonnaise||250 Milliliter (1 Cup)|
|Low fat yogurt||500 Milliliter (2 Cups)|
|Gelatin||15 Milliliter (1 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Paprika||1⁄2 Teaspoon (2.5 Milliliter)|
|Canned salmon||1 Pound (450 Gram)|
|Freshly ground pepper||To Taste|
|Tabasco sauce||1 Dash|
|Cucumber||1 , peeled and sliced (For Garnish)|
Chop dill and place two-thirds in a small bowl with 1/2 cup (125 mL) mayonnaise and 1 cup (250 mL) yogurt.
Chill to serve as garnish with cucumber slices when mousse is ready.
Add gelatine, lemon juice, onion and 1/2 cup (125 mL) boiling water to remaining dill.
Stir to dissolve gelatine.
Add remaining mayonnaise and yogurt with all remaining ingredients except cucumber and stir again.
Rinse mold in cold water but do not dry.
Pour in mixture and chill overnight.
Serve with cucumber slice garnish and dill mayonnaise.