Tuna Mousse

1. 1

   In a blender or food processor, combine the gelatin, lemon juice, onion and boiling water and blend thoroughly.

2. 2

   Add mayonnaise, tuna, paprika and dill - blend again.

3. 3

   Add sour cream and blend making sure the mixture is smooth and that the sour cream has all been incorporated.

4. 4

   Turn mixture into a lightly oiled 3 1/2 cup mold (I use a fish shaped mold).

5. 5

   Chill until firm, preferably overnight and unmold on a platter (it helps to loosen the edge with a small sharp knife).

6. 6

   Garnish with parsley, black olives, green olives, radishes and lemons (I use a small piece of a sliced green olive with pimento for fish's eye.)

7. 7

   Surround the bottom of the tray with party sized pumpernickel or rye bread slices or crackers.

No additional tips available.