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Salmon Mousse

2 tablespoons cold water plus 1/3 cup boiling water

1 tablespoon fresh lemon juice

1 (1/4-ounce) envelope of unflavored gelatin (about 1 tablespoon)

1/2 pound thinly sliced smoked salmon

1 (7 1/4-ounce) can salmon, drained and skin discarded

1 1/2 cups sour cream

1/4 teaspoon Tabasco brand hot sauce OR to taste

1/4 cup finely chopped green onions

Salt and freshly ground black pepper to taste

1 cup heavy cream

1. Lightly grease a 5-cup mold. Set aside.
2. In a small bowl combine the cold water and lemon juice, sprinkle gelatin over and let it soften for 2 minutes. Add the boiling water and stir the mixture until gelatin is dissolved. In a food processor blend together the smoked salmon, canned salmon, sour cream and Tabasco until mixture is smooth. Add the gelatin mixture, green onions, salt and pepper. Blend the mixture until it is combined well.
3. In a large bowl beat the cream until it holds soft peaks; add it to the salmon mixture and pulse the motor until the mousse is just combined. Pour the mousse into the prepared mold and chill, covered, for at least 8 hours or overnight.
4. Dip the mold into a large pan of hot water for 2 seconds and run a thin knife around the edge. Invert a platter over the mold and invert the mousse onto the platter.
5. Serve the mousse with a variety of crudités and crackers.

Serves 12 to 14 as an appetizer.

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