1 oz unflavored gelatin
4 oz cold water
2 oz chopped white onion
1/2 oz chopped dill
1 oz lemon juice
20-24 oz salmon fillets
4 oz horseradish
4 oz mayonnaise
8 oz sour cream
1/2 oz Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon paprika
8 oz salmon roe
2 boxes water crackers
Saute salmon in white wine and crumble finely. In a pan sprinkle gelatin into water and heat over low heat, dissolving gelatin. Finely dice the onion. Add all ingredients and puree.
Oil baking pan and put mousse in pan. Chill overnight.
Cut mousse into single-bite pieces. Put squares on crackers and garnish with salmon roe.
Makes roughly 80 pieces.