Salmon Mousse

This recipe doesn't have the greatest name, but it looked interesting when I saw it in Martha Stewart's Everyday Food magazine. I didn't get around to making it for the holidays, but tried it last month as a possibility for a party coming up at the end of the month.


It's delicious on light crackers or thin slices of toasted baguette. Creamy with just enough salmon flavor and nice brightness from the lemon juice. It's sure to be a hit, even with those who don't traditionally love smoked salmon.



Salmon Mousse
From Everyday Food.
Serves eight.

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
4 ounces smoked salmon, coarsely chopped
1 1/4 cups sour cream
1 to 2 tablespoons fresh lemon juice
Coarse salt
Fresh dill, for garnish (optional)
Crackers or baguette slices, for serving

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.