INGREDIENTS

INSTRUCTIONS

GARNISH
In a small saucepan sprinkle the gelatin over the water and let it soften
for 1 minute. Heat the mixture over low heat, stirring, until the gelatin
is dissolved, add 1/4 cup of the sour cream, and cook the mixture,
whisking, until it is smooth. In a food processor puree the chopped salmon
until it is very smooth. In a small bowl whisk together the gelatin
mixture, the remaining 1/2 cup sour cream, the pureed salmon, the
horseradish, the minced dill, and salt and pepper to taste and chill the
mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2
days in advance and kept covered and chilled. Scoop oval shaped mounds of
the mousse onto each of 6 chilled plates, arrange the sliced salmon
decoratively on the plates along with the toast points. Garnish with dill
sprigs and a scattering of rinsed salmon caviar.
Yield: 6 servings as a first course
NOTES : *or drained bottled horseradish to taste
Recipe by: JOHN ASH SHOW #JA9771
Posted to MC-Recipe Digest V1 #501 by Bill Spalding <billspa@icanect.net>
on Mar 05, 1997.

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