Ingredients

1 teaspoon salt
1/2 teaspoon paprika
2   drops Paula Deen Hot Sauce
1 tablespoon grated onion
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
1/4 cup cold water and 1/2 cup boiling water, for gelatin
1   envelope unflavored gelatin
Butter or mayonnaise, for greasing mold
2 cup flaked and small diced poached salmon
2 tablespoon capers, drained
1 cup whipped cream
Lemon slices
1   bunch parsley, washed and dried

Special equipment: fish mold

Dill Sauce:
1 English cucumber, peeled, grated, and drained for 1 hour
1 cup sour cream
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 small clove garlic, minced
1 teaspoon salt
2/3 cup fresh dill, finely chopped

Directions

Grease a 6-cup fish mold with butter or mayonnaise.

Soften the gelatin in 1/4 cup cold water. Add 1/2 cup boiling water and stir well, until the gelatin has dissolved. Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers. Add the whipped cream and continue folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.

To make the dill sauce, combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour.

When ready to serve, un-mold the mousse onto a large plate. Take the lemon slices and create a tail on the back of the fish. Surround the mousse with parsley.

  Serve the dill sauce in a glass bowl next to the salmon mousse.

Recipe courtesy Paula Deen