Smoked Salmon Mousse

• 1 can (7 1/2 oz/213 g) sockeye salmon
• 1 package ( 1/4 oz/7 g) unflavored gelatin
• 1/2 tsp (2 mL) grated lemon zest
• 1 tbsp (15 mL) freshly squeezed lemon juice
• 1/4 tsp (1 mL) salt
• 1 1/2 cup (375 mL) light sour cream
• 4 oz (125 g) smoked salmon, finely chopped
• 2 tbsp (25 mL) minced green onions
• 2 tbsp (25 mL) finely chopped fresh dill
• Hot pepper sauce
• Dill sprigs and lemon zest for garnish

1. Drain salmon and place juice in small measuring cup.
2. Add enough water to make 1/4 cup (50 mL).
3. Sprinkle gelatin over.
4. Let stand 1 to 2 minutes to soften.
5. Microwave at Medium (50%) for 45 to 60 seconds or until dissolved.
6. Remove any skin from salmon and discard.
7. Place in a food processor with gelatin mixture, lemon zest and juice, and salt.
8. Process until smooth.
9. Transfer mixture to a bowl.
10. Stir in sour cream, smoked salmon, green onions and dill.
11. Season with hot pepper sauce to taste.
12. Spoon mixture into a serving dish.
13. Cover loosely with plastic wrap (it should not touch surface of the mousse), refrigerate for 4 hours or overnight.
14. Garnish top with dill sprigs and lemon zest; serve with Melba toast or pumpernickel rounds.

sockeye salmon, unflavored gelatin, lemon zest, freshly squeezed lemon juice, salt, sour cream, salmon, green onions, dill, pepper sauce, lemon zest

Taken from www.cookstr.com/recipes/smoked-salmon-mousse (may not work)