Ingredients

1 envelope unflavored gelatin
1/4 cup water
12 ounces smoked salmon
1/2 cup dill pickle relish
2 tablespoons lemon juice
3/4 cup mayonnaise
1 tablespoon grated onion
1/8 teaspoon white pepper
1 cup sour cream
1 teaspoon dried dill weed or 1 1/2 teaspoon fresh dill, snipped
Cucumber and canned roasted peppers for decoration

Directions

Prep time: 15 minutes

Chilling time: 6 hours-overnight

Yield: 4-6 servings

In a one-cup metal measure, soften the gelatin in the water. Sit the measure in a bowl of hot water so it will dissolve.

Mash salmon. Add pickle relish, lemon juice, mayonnaise, onion and pepper and mix well. Stir in gelatin and pack the mixture into a 1-quart mold.

Chill for at least 6 hours or overnight.

Combine sour cream and dill. Cover and store in refrigerator overnight to allow flavors to develop.

To serve, unmold on a platter and decorate with thinly sliced cucumbers and strips of roasted red pepper. Serve with the dilled sour cream.

Note: A 16-ounce can of salmon, drained and bones and skin removed, may be substituted for the smoked salmon.