Smoked Salmon Horseradish Mousse

• 3/4 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 3/4 cup sour cream
• 2 ounces smoked salmon, chopped (about 1/3 cup), plus 6 ounces smoked salmon, sliced thin
• 1 tablespoon finely grated peeled fresh horseradish, or to taste
• 2 teaspoons minced fresh dill plus dill sprigs for garnish
• pumpernickel toast points as an accompaniment if desired

1. In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute.
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. In a food processor puree the chopped salmon until it is very smooth.
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. The mousse may be made 2 days in advance and kept covered and chilled.
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. Serve the salmon with the toast points.

unflavored gelatin, cold water, sour cream, salmon, horseradish, dill, points

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-horseradish-mousse-13333 (may not work)