Salmon Mousse

1 envelope plain gelatin

2 T. lemon juice

1 small slice onion

1/4. t. paprika

1 c. heavy cream

1/2 c. boiling water

1/2 c. mayo

1 lb. can salmon, drained

1 t. basil

Empty gelatin into blender. Add lemon juice, onion, and boiling water. Cover and blend on high speed for 40 seconds. Turn off motor. Add mayo. Add salmon, paprika, and basil. Cover. Turn motor on high speed. Remove cover and gradually add in cream. Blend 30 seconds. Turn off motor immediately. Do not let curdle. Pour into 4 c. mold. Chill until firm. Serves 4.