Salmon Mousse

6 servings @ 6 g carbs each (the majority of the carbs are in the
mayonnaise, so if you find a low carb one ... use it)

2 cans sockeye salmon (7.5 oz. cans)
1/2 cup mayonnaise
1/4 cup fresh dill, chopped
4 tsp lemon juice
1 T chopped green onion
dash hot pepper sauce
2 envelopes unflavoured gelatin
1/2 cup water
1 cup whipping cream
2 egg whites
1 tsp salt

Drain salmon.  In food processor or blender, process until smooth. 
There should be about 1-1/2 cups.  Transfer to saucepan.  Add
mayonnaise, dill, lemon juice, onion and pepper sauce; cook over low
heat, stirring, just until mixture is warmed through.

Meanwhile, in small saucepan, sprinkle gelatin over water; let stand for
5 minutes to soften.

Over low heat, warm gelatin until dissolved.  Stir into salmon mixture.
Transfer to bowl and place in large bowl of ice water to chill, stirring
frequently, for 10 to 15 minutes or until cold and slightly thickened.

Whip cream, set aside.  In large bowl, beat egg whites with salt until
stiff peaks form.  Whisk about one-quarter of the beaten egg whites into
slamon mixture; fold into remaining whites along with whipped cream. 
Pour into rinsed 6-cup mould.  Cover and refrigerate for at least 6
hours or up to 2 days.

To unmould, wrap hot damp tea towel around mould for 1 minute.  Using
knife, loosen top edge of mousse from mould.  Tilt or gently shake mould
to loosen mousse.  Invert rinsed serving platter on top of mould.  Grasp
platter and mould; quickly turn over.  Shake, using quick downward
motion, to release mousse from mould.  Lift off mould. (If mousse
sticks, repeat procedure.)

Variations:

Crab: Substitute two cans (5 oz.) crab meat for the salmon.  Omit dill
and add 1 tsp. Worcestershire sauce.  To prepare crab: Drain and process
in food processor or blender until smooth.  There should be about 1-1/2
cups.  Complete mousse as directed above.

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