Smoked Salmon Mousse

• 1 can (7½ oz/213 g) sockeye salmon
• 1 package (¼ oz/7 g) unflavored gelatin
• ½ tsp (2 mL) grated lemon zest
• 1 tbsp (15 mL) freshly squeezed lemon juice
• ¼ tsp (1 mL) salt
• 1½ cup (375 mL) light sour cream
• 4 oz (125 g) smoked salmon, finely chopped
• 2 tbsp (25 mL) minced green onions
• 2 tbsp (25 mL) finely chopped fresh dill
• Hot pepper sauce
• Dill sprigs and lemon zest for garnish

1. Drain salmon and place juice in small measuring cup. Add enough water to make ¼ cup (50 mL). Sprinkle gelatin over. Let stand 1 to 2 minutes to soften. Microwave at Medium (50%) for 45 to 60 seconds or until dissolved.

2. Remove any skin from salmon and discard. Place in a food processor with gelatin mixture, lemon zest and juice, and salt. Process until smooth. Transfer mixture to a bowl. Stir in sour cream, smoked salmon, green onions and dill. Season with hot pepper sauce to taste.

3. Spoon mixture into a serving dish. Cover loosely with plastic wrap (it should not touch surface of the mousse), refrigerate for 4 hours or overnight. Garnish top with dill sprigs and lemon zest; serve with Melba toast or pumpernickel rounds.