Dad's salmon mousse

from the Silver Palate cookbook

1 envelope unflavored gelatin
1/4 c cold water
1/2 c boiling water
1/2 c mayonnaise
1 T lemon juice
1 finely minced shallot (1 T)
1/4 t chili powder
1/4 t sweet paprika
1 t salt
2 T finely chopped dill
2 c finely flaked canned salmon, skins and bones removed (one 15 oz can with bones + one 6 oz can without bones)
1 c heavy cream

Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water slowly until the gelatin dissolves. Cool to room temperature but un-gelled. Whisk in the mayonnaise, lemon juice, shallot, chili powder, paprika, salt, and dill. If it's still not gelling, refrigerate for a few minutes until the mixture begins to thicken slightly. Fold in the salmon. In a separate bowl, whip the cream, and fold it gently into salmon mixture. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and put in the fridge overnight. Serve with ciabatta and crackers as an appetizer on Christmas.