Martha Stewart Weddings: Salmon-Mousse Cucumber Cups
Sprinkle gelatin over lemon juice and 1 1/2 teaspoons cold water in a small bowl, and let stand until softened, about 5 minutes. Whisk boiling water into gelatin mixture until incorporated.
Puree gelatin mixture with onion and horseradish in a food processor until smooth. Add salmon, creme fraiche, hot-pepper sauce, and paprika. Season with salt and pepper. Process until smooth.
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