salmon mousse
Ingredients:
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
Directions:
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