Tuna Mousse

Directions

1. 1
   In a blender or food processor, combine the gelatin, lemon juice, onion and boiling water and blend thoroughly.
2. 2
   Add mayonnaise, tuna, paprika and dill - blend again.
3. 3
   Add sour cream and blend making sure the mixture is smooth and that the sour cream has all been incorporated.
4. 4
   Turn mixture into a lightly oiled 3 1/2 cup mold (I use a fish shaped mold).
5. 5
   Chill until firm, preferably overnight and unmold on a platter (it helps to loosen the edge with a small sharp knife).
6. 6
   Garnish with parsley, black olives, green olives, radishes and lemons (I use a small piece of a sliced green olive with pimento for fish's eye.)
7. 7
   Surround the bottom of the tray with party sized pumpernickel or rye bread slices or crackers.