Potted salmon mousse with roe

A touch of homemade sour cream lightens the rich, smoky flavor of the salmon in this potted salmon mousse. A little cayenne pepper and a heaping spoonful of salmon roe round out the flavor. Serve the mousse with Yogurt and Dill Crackers.

MAKES: ABOUT 2 CUPS

INGREDIENTS:

• 3 tablespoons cold water
• 1 teaspoon plain gelatin
• 6 ounces smoked salmon
• 1¼ cups sour cream
• 1 teaspoon freshly squeezed lemon juice
• ½ teaspoon finely ground unrefined sea salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons (about 1 ounce)
  Smoked Salmon Roe or ikura
• 1 tablespoon chopped fresh dill

INSTRUCTIONS:

1. Pour the water into a small dish and sprinkle the gelatin over it. Let the gelatin soften for about 5 minutes, then transfer the mixture to a small saucepan. Warm the gelatin and water over medium heat, whisking continuously until the gelatin has fully dissolved, then set it aside.
2. Combine the salmon, sour cream, lemon juice, salt, and cayenne pepper in a food processor and blend until smooth. As the food processor continues to run, slowly drizzle in the gelatin. Turn off the food processor and spoon the salmon mixture into a large mixing bowl. Fold in the roe and chopped dill, then spoon the mousse into four 4-ounce ramekins or a pint-size bowl.
3. Cover and refrigerate for at least 4 hours or up to 3 days before serving.