SALMON HORSERADISH MOUSSE WITH CAVIAR

Salmon Horseradish Mousse with Caviar image

Yield Serves 16 to 20 as an hors d'oeuvre or 8 to 10 as a first course

Number Of Ingredients 14

1 envelope unflavored gelatin (about 1 tablespoon)
1/2 cup cold water
3 tablespoons chopped onion
1 tablespoon chopped fresh dill sprigs (rinse and spin dry before chopping) or 1/2 teaspoon dried dill, crumbled
2 tablespoons fresh lemon juice
a 14 3/4-ounce can sockeye salmon, drained, or 1 1/4-pound fresh salmon fillet, cooked and crumbled (about 2 cups)
a 6-ounce jar horseradish, drained and squeezed dry (about 1/4 cup)
1/2 cup mayonnaise
1 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon paprika
2 ounces salmon roe
Accompaniment: cocktail rye bread or crackers

Steps:

In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe. Chill mousse, covered, at least 12 hours and up to 4 days.
Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
Serve mousse with bread or crackers.