|Unflavored gelatin||1 Tablespoon|
|Lemon juice||2 Tablespoon, 30 ml|
|Lemon||1⁄2 , grated rind|
|French shallots/4 green onions||2|
|Boiling water/White wine or sake||1⁄2 Cup (8 tbs), 125 ml|
|Mayonnaise||1⁄2 Cup (8 tbs), 125 ml|
|Minced dill||1 Tablespoon|
|Cooked salmon||2 Cup (32 tbs)|
|Canned pink salmon/Canned red salmon||15 1⁄2 Ounce, with juice, 439 ml|
|Whipping cream||1 Cup (16 tbs), 250 ml|
In a food processor or blender place the gelatin, lemon juice, lemon rind, French shallots or green onions and the water, wine or Sake.
Mix together at high speed until the onions are minced.
Add the mayonnaise, tarragon or fresh dill and the salmon undrained (if using canned salmon).
Cover and mix again 1 minute.
Whip cream, and add it, one third at a time, beating 20 seconds after each addition.
Season to taste with salt and pepper.
Rinse a 4-cup (1 L) mold in cold water, pour in the mousse, cover and refrigerate 12 to 14 hours.
To unmold, dip mold 2 seconds in hot water and invert on a serving dish.
Devilled eggs can be placed around the mousse as a garnish.
Helpful hint: If you want to boil the water in the microwave, heat it 1 to 2 minutes at HIGH.