Salmon Mousse with Sour Cream and Dill

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This recipe appeared in the August 2010 issue of Texoma Living!.

- 1 envelope unflavored gelatin
- ¼ cup cold water and
- ½ cup boiling water, for gelatin
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon grated onion
- 2 drops hot sauce
- ½ teaspoon paprika
- 1 teaspoon salt
- 2 cups poached or smoked salmon, flaked into small pieces
- 2 tablespoons capers drained
- 1 cup heavy cream, whipped
- 6 eggs, hard cooked and peeled
- Lemon slices
- 1 bunch parsley, washed and dried

Dill Sauce:
- 1 English cucumber, peeled, grated, and drained for 1 hour
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 small clove garlic, minced
- 1 teaspoon salt
- 2/3 cup fresh dill, finely chopped

Line a 6-cup loaf pan with plastic wrap, allowing edges of wrap to reach over the sides of the pan. (A narrow, tall-sided pan works best.)

Soften the gelatin in ¼ cup cold water. Add 1/2 cup boiling water and stir well, until the gelatin has dissolved.

Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers.

Add the whipped cream and continue folding until everything is well combined.

(Note: You may add a drop or two of red food coloring to the mousse and mix well if you prefer a darker color.)

Pour half the mixture into the prepared mold.

Arrange the hard cooked eggs end to end along the center of the mixture in the pan.

Pour rest of mousse into mold.

Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.

To make the dill sauce, combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour.

When ready to serve, unmold the mousse onto a large plate, using the plastic wrap as a handle if necessary. Arrange lemon slices on top of the mousse and decorate with parsley.

To serve, slice mouse to expose egg in center of slab and present on small plate with crackers.

Serve the dill sauce in a glass bowl next to the salmon mousse.