Food & Cooking Recipes Appetizers Salmon Mousse 3.1 (334) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 8 A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice. Ingredients 1 teaspoon unflavored gelatin, (from a ¼-ounce envelope) 4 ounces smoked salmon, coarsely chopped 1 ¼ cups sour cream 1 to 2 tablespoons fresh lemon juice Coarse salt Fresh dill, for garnish (optional) Crackers or baguette slices, for serving Directions Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside. In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined. Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices. Print