• 2 tablespoons cold water
• 1 tablespoon lemon juice
• 1 teaspoon lime juice
• 2 envelopes plain unflavored gelatin
• Scant ½ cup boiling water
• ½ pound smoked salmon
• ½ pound shrimp, cooked, deveined and tails removed
• 1 cup sour cream
• Tabasco to taste
• ½ teaspoon salt
• Dash white pepper
• Dash onion juice
• ½ teaspoon tomato paste
• 1 cup heavy cream

Lightly coat 4-cup mold with olive oil. Combine cold water, lemon and lime juices in a small bowl; sprinkle with gelatin and let stand for 1 minute. Add boiling water and stir until gelatin is dissolved.

In food processor, blend salmon, shrimp, sour cream and seasonings until smooth. Add gelatin mixture, and pulse until combined.

In mixer, beat heavy cream to soft peaks; fold gently into shrimp mixture. Pour the mousse into mold, cover and refrigerate overnight before serving.

Photo by Mattia Occhi on Unsplash