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Smoked Salmon Mousse
Yield: 12 servings

1 env unflavored gelatin
1/2 cup cold water
10 oz pkg frozen spinach
8 oz cream cheese
1 cup whipping cream, whipped
1/2 cup sour cream or yogurt
1/4 cup fresh dill
1/2 lb smoked salmon
2 Tbsp lemon juice
1 tsp paprika
1/2 tsp pepper

In a small glass measure, sprinkle gelatin over cold water. Let
stand 5 minutes to soften. Microwave at High for 1 minute or until
dissolved. Using a knife, pierce top of spinach package in several
places; place on plate. Microwave at High for 5 minutes. Cool.
Squeeze out as much moisture as possible.

In processor, blend cream cheese with sour cream until smooth. Add
smoked salmon and dill; process using on-off turns until coarsely
chopped. Add lemon juice, paprika, pepper and dissolved gelatin.
Process for a few seconds until mixed. Add whipped cream; blend in
using on-off turns until mixture is just smooth.

Remove all but 1 cup of mixture from processor and set aside. To
the remaining 1 cup mixture, add spinach and process until smooth.
Divide reserved smoked salmon mixture in 2. Evenly spread reserved
half of smoked salmon mixture in an oiled 6 cup ring mold or small
loaf pan, lined with plastic wrap. Evenly spread with spinach
mixture for the middle layer, then top with remaining smoked salmon

Cover and refrigerate until set, about 3 hours to overnight. To
unmold, loosen edges with a knife and dip quickly in hot water and
unmold on to a serving platter. Garnish with lemon slices and dill
sprigs. Serve with crackers and thinly sliced pumpernickel bread.


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5 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Heavy on the Cream Cheese, December 1, 2004 - 02:12 PM
Reviewer: Carol from Malaga,. Spin
This is a recipe that looks the business, and is very easy to prepare, but tastes rather bland, mainly due to the cream cheese content. Try substituting one cup of whipped egg white in place of half the cheese. The flavous of the salmon then has a chance to dominate. Incidentally, you should season the spinach while cooking it with salt and pepper

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