2 Tablespoons cold water plus 1/3 cup boiling water
1 Tablespoon fresh lemon juice
1 envelope (about 1 Tablespoon) of unflavored gelatin
½ lb thinly sliced smoked salmon
1 – 7 1/4 can salmon, drained and the skin discarded
1 ½ cups sour cream
¼ teaspoon Tabasco, or to taste
¼ cup finely chopped scallion
1 cup heavy cream
¼ cup salmon roe
Dill for garnish
Thaw broccoli and “squeeze” moisture out. Finely chop broccoli. Combine sour cream and mayo.
Blend well. Stir in broccoli and other ingredients. Refrigerate at least 2 hours to blend flavors.
Combine the cold water and the lemon juice, sprinkle the gelatin over the mixture, and let it soften for about 2 minutes.
Add the boiling water and stir until the gelatin mixture is dissolved. In a food processor blend together the smoked salmon, the canned salmon, and the Tabasco until the mixture is smooth.
Add the gelatin mixture, the scallion, and salt and pepper to taste, and blend until it is combined well.
In a large bowl beat the heavy cream until it holds soft peaks, add it to the salmon mixture, and pulse the motor until the mousse is just combined. Refrigerate.
Serve with crudités or in mini tartlets.