INGREDIENTS

INSTRUCTIONS

In a small glass measure, sprinkle gelatin over cold water. Let stand 5
minutes to soften. Microwave at High for 1 minute or until dissolved. Using
a knife, pierce top of spinach package in several places; place on plate.
Microwave at High for 5 minutes. Cool. Squeeze out as much moisture as
possible.
In processor, blend cream cheese with sour cream until smooth. Add smoked
salmon and dill; process using on-off turns until coarsely chopped. Add
lemon juice, paprika, pepper and dissolved gelatin. Process for a few
seconds until mixed. Add whipped cream; blend in using on-off turns until
mixture is just smooth.
Remove all but 1 cup of mixture from processor and set aside. To the
remaining 1 cup mixture, add spinach and process until smooth. Divide
reserved smoked salmon mixture in 2. Evenly spread reserved half of smoked
salmon mixture in an oiled 6 cup ring mold or small loaf pan, lined with
plastic wrap. Evenly spread with spinach mixture for the middle layer, then
top with remaining smoked salmon mixture. Cover and refrigerate until set,
about 3 hours to overnight.
To unmold, loosen edges with a knife and dip quickly in hot water and
unmold on to a serving platter. Garnish with lemon slices and dill sprigs.
Serve with crackers and thinly sliced pumpernickel bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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