Title: Smoked Salmon Horseradish Mousse
Categories: November 19
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
; cup), plus 6 ounces
; smoked salmon,
; sliced thin
1 tb Finely grated peeled fresh
-horseradish; or to taste
2 ts Minced fresh dill plus dill
-sprigs for
; garnish
Pumpernickel toast points as
-an
; accompaniment 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, and garnish each
serving with a dill sprig. Serve the salmon with the toast points.

Serves 6 as a first course.

Gourmet November 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.