Salmon Mousse

By mamapig

A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.

Ingredients

• 1 tsp. unflavored gelatin (from a 1/4 oz. envelope)
• 4 oz. smoked salmon, coarsely chopped
• 1 1/4 cup sour cream
• 1 to 2 Tbsp. fresh lemon juice
• coarse salt
• fresh dill, for garnish (optional)
• crackers or baguette slices, for serving

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

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

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

Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.