Salmon Mousse

Salmon Mousse  

  • Your favorite Dr. Kracker snackers or crispbreads- we prefer Whole Wheat Crispbreads for this one!
  • 1 tsp. unflavored gelatin
  • 4 oz. smoked salmon, coursely chopped
  • 1 1/4 c. sour cream
  • 2 Tbls. fresh lemon juice
  • course salt
  • fresh dill for garnish
Place 3 Tbls. cold water in small saucepan and sprinkle with gelatin.  Let soften for about 5 minutes.  Gently heat over low heat, stirring until gelatin dissolves.  Remove from heat and set aside.

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

Pour mousse into 2 8 oz. ramekins.  Cover and refrigerate for at least 2 hours.  Garnish with dill and serve with Dr. Kracker.