| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | November 19 | 1 | servings | |
INGREDIENTS
| 3/4 | ts | Unflavored gelatin |
| 1 | tb | Cold water |
| 3/4 | c | Sour cream |
| 2 | oz | Smoked salmon; chopped (about 1/3 |
| ; cup), plus 6 ounces | ||
| ; smoked salmon, | ||
| ; sliced thin | ||
| 1 | tb | Finely grated peeled fresh horseradish; or to taste |
| 2 | ts | Minced fresh dill plus dill sprigs for |
| ; garnish | ||
| Pumpernickel toast points as an | ||
| ; accompaniment if desired |
INSTRUCTIONS
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, and garnish each serving with a dill sprig. Serve the salmon with the toast points. Serves 6 as a first course. Gourmet November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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