Title: Smoked Salmon and Horseradish Mousse
Categories: New, Text, Import
Yield: 1 Servings

3/4 ts Unflavored Gelatin
1 tb Cold Water
3/4 c Sour Cream
2 oz Smoked Salmon, chopped
-(about 1/3 c
6 oz Smoked Salmon, sliced thin
1 tb Finely Grated Peeled Fresh
-Horseradish, *see notes
2 ts Minced Fresh Dill
18 Pumpernickel Toast Points,
-thinly sliced

----------------------------------GARNISH----------------------------------
Dill Sprigs & Fresh Salmon
-Caviar, if desired

In a small saucepan sprinkle the gelatin over the water and let it soften
for 1 minute. 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. In a food processor puree the chopped salmon
until it is very smooth. 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. The mousse may be made 2
days in advance and kept covered and chilled. Scoop oval shaped mounds of
the mousse onto each of 6 chilled plates, arrange the sliced salmon
decoratively on the plates along with the toast points. Garnish with dill
sprigs and a scattering of rinsed salmon caviar.

Yield: 6 servings as a first course

NOTES : *or drained bottled horseradish to taste

Recipe by: JOHN ASH SHOW #JA9771

Posted to MC-Recipe Digest V1 #501 by Bill Spalding
on Mar 05, 1997.