Salmon mousse

This yummy dish can be made the day before, just transfer to a plate and garnish just before serving. Adds a nice touch to any buffet. Can also be prepared in single serving molds and be used as an elegant starter.

Ingredients;

8 plates of gelatin or 2 Knox gelatin envelopes
3 1/3 cup sour cream (8 dl )
1 3/4 lb. baked salmon (800 grams)
2 tsp salt
juice from 1 lemon
dill (a couple of handfuls)
parsley

Add the sour cream to a bowl with salt and lemon juice. Taste, if you find its to sour add some sugar. Chop the herbs.
Whip the sour cream until stiff, add the herbs and the fish (flakes), blend well.
Sprinkle gelatin over a little bit of cold water, add some hot water and stir until completely dissolved. Add some of the fish mix to the gelatin and stir until well combined. Add the gelatin mix to the fish mix and combine. Pour onto a plastic wrap covered mold and refrigerate for at least 4 to 5 hours or until the next day. Empty the mold onto a plate, garnish and serve with crackers.