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1 envelopes unflavored gelatin (about 2 tablespoons)
1/2 cup cold water
2 oz chopped white onion
1/2 oz chopped fresh dill (rinse and spin dry before chopping) or 1 teaspoon dried dill
1 oz fresh lemon juice
1 1/4 lb fresh salmon fillets, sauted in white wine and crumbled
4-ounce jar horseradish
4 oz mayonnaise
1 cup sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon paprika
8 oz salmon roe
2 boxes water crackers
In a saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil). In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and crackers and purée until smooth.
Lightly oil a baking pan (loosely 12x24”) and spread mousse evenly in pan. Chill mousse, covered, at least 12 hours and up to 4 days.
Just before serving, run a thin knife around edges of pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Cut mousse into 1 1/4” squares. Use fork to place squares on crackers. Top with salmon roe.
Makes roughly 80 pieces.
Salmon Mousse with Horseradish and Caviar