Smoked salmon and sour cream pear perfectly in this delicious appetizer, great for a crowd.
- 1 tsp gelatin
- 4 oz / 100 g smoked salmon
- 1 cup sour cream
- 1 tbsp lemon juice
- dill for garnish
- Sprinkle the gelatin over a small saucepan with 3 tbsp cold water. Let it soften for 5 mins, and heat over low heat, stirring until dissolved.
- Combine salmon, sour cream, lemon juice, and a bit of salt in a food processor. Puree until smooth, add slightly cooled gelatin mixture, and blend until combined.
- Pour into small bowls and cover with plastic wrap. Refrigerate for 2 hours, until firm but spreadable. Garnish with dill and serve with crackers.
