Salmon, Smoked & Avocado Mousse

Line a 4-c round mold w plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2″ pieces and set aside. In the bowl of an electric mixer, combine cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a small bowl and sprinkle w gelatin, stirring until the gelatin is dissolved. Remove from heat and stir into the cream cheese mix. Fold in the chopped salmon and scallions. Spoon 1/3 of the mousse into the mold, top w a layer of avocado slices, then gently spread w 1/2 salmon roe. Spread 1/3 of the mousse on top and top w remaining avocado and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose mousse. Cover w plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert onto a serving plate. Gently shake to release and unwrap completely. Serve w toasted croutons or crackers.

Salmon 8oz thinly sliced smoked
Cream Cheese 8oz softened
Sour Cream 1c
Hot Sauce 1tsp
Salt 0.25tsp
Lemon Juice, Fresh 2T
Gelatin, Unflavored 1tsp
Onions, Green 0.5c minced
Avocado 1 large ripe
Salmon 5oz jar roe