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1
In a small glass measure, sprinkle gelatin over cold water.
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2
Let stand 5 minutes to soften.
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3
Microwave at High for 1 minute or until dissolved.
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4
Using a knife, pierce top of spinach package in several places; place on plate.
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5
Microwave at High for 5 minutes.
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6
Cool.
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7
Squeeze out as much moisture as possible.
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8
In processor, blend cream cheese with sour cream until smooth.
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9
Add smoked salmon and dill; process using on-off turns until coarsely chopped.
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10
Add lemon juice, paprika, pepper and dissolved gelatin.
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11
Process for a few seconds until mixed.
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12
Add whipped cream; blend in using on-off turns until mixture is just smooth.
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13
Remove all but 1 cup of mixture from processor and set aside.
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14
To the remaining 1 cup mixture, add spinach and process until smooth.
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15
Divide reserved smoked salmon mixture in 2.
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16
Evenly spread reserved half of smoked salmon mixture in an oiled 6 cup ring mold or small loaf pan, lined with plastic wrap.
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17
Evenly spread with spinach mixture for the middle layer, then top with remaining smoked salmon mixture.
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18
Cover and refrigerate until set, about 3 hours to overnight.
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19
To unmold, loosen edges with a knife and dip quickly in hot water and unmold on to a serving platter.
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20
Garnish with lemon slices and dill sprigs.
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21
Serve with crackers and thinly sliced pumpernickel bread.
