Salmon Mousse

2 lbs. fresh salmon, skin off, de-boned
2 cups white wine
1/2 cup sour cream
1/3 cup mayonnaise
1 tsp horseradish
1/2 tsp dried dill (or 1 Tbsp fresh)
1 Tbsp capers

Cut the salmon into uniformly thick pieces. Cover and poach in the wine until done. Remove salmon from poaching liquid and chill. Discard liquid.

Place salmon in a bowl. Using a fork, mash the fish until it is of a smooth consistency. A food processor may be used, but the preferred method is by hand.

Add all of the additional ingredients, blending until fully incorporated*. Place in a serving dish and chill until serving time.

Garnish with sprigs of dill, parsley, capers, etc. Serve with bread or crackers.

*If you wish to mold the mousse, add 1 Tbsp of gelatin, softened in 2 Tbsp warm water after mixing in all of the ingredients. Line the mold with plastic wrap. Make it as smooth as possible. Push the mousse down firmly when filling the mold to prevent air pockets. Chill until firm.

Place on a serving platter, removing mold and plastic wrap. Garnish as desired. Sliced almonds work well to represent "scales" if you are using a fish-shaped mold.