This savory salmon mousse is a bit of a showstopper with its five-star-quality presentation. This dish will wow your holiday guests with its creamy texture and hint of citrus zing. Best of all, it’s super easy to make.
Pour 3 tablespoons of cold water in a small bowl, and sprinkle with gelatin; let soften, 5 minutes. Add it to a small pot and heat it for a couple of minutes, only until the gelatin dissolves. Set aside.
In the bowl of a food processor, combine salmon, white wine, cream cheese, lemon juice & zest, salt and pepper. Puree until smooth.
Add the gelatin and the fresh dill and pulse again until well mixed.
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)
Open the top of the plastic wrap, turn the mousse over the serving plate, and remove the plastic wrap.
Garnish mousse with dill and black fish eggs. Serve with crackers.