This is my stand-by from Craig Claiborne:
SALMON MOUSSE W/SOUR CREAM DILL SAUCE (serves 8)
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
1 TBL lemon juice
1 TBL grated onion
1/2 tsp Tabasco (I use more)
1/4 tsp paprika
Salt to taste
2 cups finely chopped cooked salmon
1 TBL chopped capers
1/2 cup heavy ceam

Soften the gelatin in the cold water, add the boiling water & stir until the gelatin has dissolved. Cool.
Add the mayo, lemon juice, onion, Tabasco, paprika & salt & mix well. Chill to the consistency of unbeaten egg white.
Add the salmon & capers & beat well. Whip the cream, fold into the salmon mixture & turn into a 2qt oiled mold. chill until set.
Unmold on a serving platter & garnish w/watercress, lemon slices & salmon roe (definitely optional.) serve with sour cream dill sauce.~~

SOUR CREAM DILL SAUCE (about 2 cups)
1 egg (can use egg beaters if afraid of raw egg)
2 TBL finely chopped dill
4 tsp lemon juice
1 tsp grated onion
1/2 tsp salt
Pinch of pepper
Pinch of sugar
1 1/2 cups sour cream

Beat the egg until fluffy & lemon colored. Add the remaining ingredients, blending in the sour cream last. Stir until blended & chill.~~