Instructions: Sprinkly gelatin over cold water let stand for 2 min. Gradually stir in the boiling water and stir til dissolved. Referigerate for 2 min.

Place remaing ingredients except cream & salmon in food processor & blend till smooth. Blend this mixture into the gelatin & chill for about 15 minutes, or until slightly thickened.

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

Spray mold and transfer mousse to it, cover with plastic wrap and refrigerate until firm at least 3 hours.

Can be garnished with red pepper strips and dill springs.

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