Salmon Mousse Dip

Get your chips and crackers ready for our best party dip and spread recipes, including hot spinach dip, chicken liver pate, cheese balls, and more.  A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.

1 tsp. unflavored gelatin, (from a ¼ oz env)
4 oz smoked salmon, coarsely chopped
1¼ cups sour cream
1-2 Tbsp. lemon juice, freshly squeezed
coarse sea salt

Garnish:
fresh dill

To Serve:
crackers or baguette slices

Place 3 Tbsp. cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.

In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.

Pour into two 8 oz ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight.

Garnish mousse with dill, if desired, and serve with crackers or baguette slices.

Makes 8 servings.