- 1 Teaspoon unflavored gelatin
- 4 Ounces smoked salmon, coarsely chopped
- 1 1/4 Cup sour cream
- 2 Tablespoons fresh lemon juice
- Kosher salt
- Fresh dill, for garnish
- Crackers or baguette slices, for serving
Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin. Let soften for 5 minutes. Gently heat the gelatin, stirring constantly, until the gelatin has dissolved. Remove from the heat, and set aside.
In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Purée until smooth. Season with salt. With the motor still running, add the slightly cooled gelatin mixture and blend until well combined.
Pour the mousse into 2 small bowls or ramekins. Cover the mousse with plastic wrap and refrigerate for at least 2 hours, until the mousse is slightly firmer.
Garnish with dill, and serve with bread or crackers.