SALMON MOUSSE

1 teaspoon unflavored gelatin*
4 ounces smoked salmon, roughly chopped
1 cup sour cream
¼ cup cream cheese
2 tablespoons lemon juice
2 tablespoons mayonnaise
1-2 tablespoons finely grated onion
1 tablespoon drained and rinsed capers
2-3 dashes Tabasco
fresh dill, optional

Sprinkle the gelatin over 3 tablespoons of warm water in a bowl; stir to soften. Keep out a few pieces of the smoked salmon. Put everything else into a food processor and process to combine. Stir in the reserved smoked salmon pieces. Pour into a small bowls, ramekins or a pate mold.
Cover with plastic wrap without touching the mousse. Refrigerate to chill and firm for about 2 hours and up to overnight.

*from a ¼ ounce envelope