Tuna Mousse

In a blender or food processor, combine the gelatin, lemon juice, onion and boiling water and blend thoroughly.

Add mayonnaise, tuna, paprika and dill - blend again.

Add sour cream and blend making sure the mixture is smooth and that the sour cream has all been incorporated.

Turn mixture into a lightly oiled 3 1/2 cup mold (I use a fish shaped mold).

Chill until firm, preferably overnight and unmold on a platter (it helps to loosen the edge with a small sharp knife).

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.)

Surround the bottom of the tray with party sized pumpernickel or rye bread slices or crackers.