- 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.