Salmon and Dill Mousse

Ingredients

• unflavored gelatin powder
• white wine
• canned salmon
• cream cheese - softened
• lemon - zested and juiced
• fresh dill - chopped
• black fish eggs (lumpfish) - optional
• salt and pepper - to taste

Tools

For this recipe you will need:

• a food processor or blender (but preferably a food processor)
• a mini loaf pan (the size I use is: 5.5 inches x 2.7 inches x 1.5 inches deep)

Tweaks

• Make it spicy by adding a few drops of hot sauce or some red pepper flakes. To please everyone, make a spicy version and a regular version.
• For dipping, you can use different types of crackers, breadsticks or even vegetables like celery sticks.
• Instead of fresh dill, you can try finely diced chives.
• Instead of a mini loaf pan, try other types of molds. Just make sure they are similar in size.

How to Make it

1. Pour 3 tablespoons of cold water in a small bowl, and sprinkle with gelatin. Let it sit for 5 minutes.
2. Pour it into a small pot over medium heat. Heat it for a couple of minutes, until the gelatin dissolves. Set aside.
3. In a food processor or blender, add the white wine, canned salmon, cream cheese, lemon juice & zest, salt and pepper. Purée until smooth.
4. Add the gelatin and the fresh dill and pulse until well mixed.
5. Line a mini loaf pan (something close to 5.5 inches x 2.7 inches x 1.5 inches deep) with plastic wrap. Pour in the mousse and cover the top with the plastic wrap. Refrigerate until firm (about 2 hours).
6. Open the top of the plastic wrap, turn the mousse over onto the serving plate, and remove the plastic wrap.
7. Garnish the mousse with some more fresh dill and black fish eggs. Serve with crackers.

Storage

• Store in a covered container in the refrigerator for up to 3 days.
• You can freeze salmon mousse for up to 2 months for best quality. Thaw in the refrigerator.