Smoked Salmon Horseradish Mousse

1. 1

   In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute.

2. 2

   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.

3. 3

   In a food processor puree the chopped salmon until it is very smooth.

4. 4

   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.

5. 5

   The mousse may be made 2 days in advance and kept covered and chilled.

6. 6

   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.

7. 7

   Serve the salmon with the toast points.

* Per serving · 4 servings · Values may vary.

No additional tips available.