Salmon or Tuna Mousse

Ingredients

• 2 cans tuna , or red or pink salmon, drained
• 3 Tbs mayonaise
• 1/4 C ketchup
• 2 Tbs lemon juice
• 1 tsp mustard
• 1 tsp worcestershire sauce
• 1 small package gelatin, mixed with a little cold water till thick. Then add water to make 1/2 C.
• A pinch of salt and pepper
• 2-3 drops tabasco
• 70 mg cream fraiche

Directions

1. Put the tuna or salmon in  food processor or with a hand blender blend it.
2. Add everything apart cream , continue blending.
3. At the end fold in cream.
4. Pour into plastic wrapped container.
5. Refrigerate  for at least 5 hours.