Instructions: In a large bowl, soften the gelatin in the cold water. Stir in the boiling water and stir until the gelatin is dissolved. Add the mayonnaise (or yogurt), dill, onion, lemon and lime juices, cayenne pepper, paprika, and salt and pepper and whisk until blended.

Divide this mixture into two separate bowls. Fold the smoked trout into 1 bowl; fold the smoked shrimp into the other. Whip the cream to soft peaks and fold 1/2 into each bowl.

Layer the 2 mousses in separate molds or 1 large clear glass bowl. Chill overnight, covered. Unmold and garnish with marinated tomato salad, dill, and crackers.

This recipe yields 8 to 10 servings.

Comments: A special appetizer for a family gathering or outside party. Other smoked seafood can be used. ...Chef Yves Morrissette

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.