Sprinkle gelatin over 2 tablespoons cold water in a small bowl; let stand 5 minutes. Add 1/4 cup boiling water, stirring with a whisk until gelatin dissolves; cool 15 minutes. Stir in onion and next 5 ingredients (through black pepper), stirring with a whisk. Chill 20 minutes or until mixture thickens.
Place cottage cheese in a blender; process until smooth. Add gelatin mixture and mayonnaise; process until well combined. Spoon cheese mixture into a large bowl; fold in salmon and chopped dill.
Coat a 4-cup loaf pan or metal mold with cooking spray; line with plastic wrap. Spoon salmon mixture into prepared pan; cover with plastic wrap. Chill overnight or until set. Invert pan onto a platter; remove plastic wrap.
I agree with the previous reviewer. I have gotten raves for this at parties. I also have not been successful unmolding it, so I just make it in an attractive serving dish and serve it as a dip. If you do this as well, skip the plastic wrap since you won't be unmolding it.
I received raves for the flavor of this mousse. It's one of the best salmon appetizers I've ever fixed. But I did have problems with the lack of firmness when I unmolded it. It settled enough that the mold shape was barely recognizable. Don't bother with a fancy shape mold; a simple loaf pan will do. Or it could be served as a dip. Perhaps it needs a bit more unflavored gelatin to help it set up?
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