salmon mousse

Categories: Appetizers, Fish and Seafood, Posted by Sandy Bergsten


3/4 teaspoon unflavored gelatin, (from a 1/4-ounce envelope) 

4 ounces smoked salmon, coarsely chopped 

3/4 cup sour cream 

1 tablespoon fresh lemon juice 

Fresh dill, for garnish (optional) 

Crackers or baguette slices, for serving



Place 3 tablespoons cold water in a small saucepan, and sprinkle with the gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until the gelatin dissolves; set aside. 

In the bowl of a food processor, combine the salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add the slightly cooled gelatin mixture, and blend until combined. 

Pour into 4-8 ounce decorative ramekins or bowls. Without touching the surface, cover the container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or for several days. Garnish the mousse with dill, if desired, and serve with crackers or baguette slices.

Makes about 1 ½ cups

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