Salmon Mousse

Instructions

1. Prepare the gelatin
   In a small bowl, sprinkle the gelatin over cold water and let stand for 5 minutes to soften. After softening, heat the mixture in the microwave for 15 seconds or place the bowl in hot water until the gelatin dissolves completely.
2. Blend the salmon mixture
   In a food processor, combine the smoked salmon, cream cheese, shallot, capers, Dijon mustard, lemon juice, Worcestershire sauce, white pepper, and salt. Process until smooth, scraping down the sides as needed to ensure an even consistency.
3. Incorporate the gelatin
   With the food processor running, slowly pour in the dissolved gelatin mixture through the feed tube. Continue processing until well combined. Transfer the mixture to a large bowl and fold in the chopped dill.
4. Whip the cream
   In a separate bowl, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the salmon mixture in three additions, being careful not to deflate the cream.
5. Mold and chill
   Lightly oil a decorative 6-cup mold or several smaller ramekins. Pour the salmon mousse into the prepared mold(s), smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 3 hours or overnight until firmly set.
6. Unmold and serve
   To unmold, briefly dip the mold in warm water for about 10 seconds. Run a thin knife around the edge if necessary. Invert onto a chilled serving platter. Garnish with fresh dill sprigs, lemon slices, and capers. Serve with thin slices of toasted baguette, crackers, or cucumber rounds.