Smoked Salmon Mousse

Yield: 12 servings. In a small glass measure, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Microwave at High for 1 minute or until dissolved. Using a knife, pierce top of spinach package in several places; place on plate. Microwave at High for 5 minutes. Cool. Squeeze out as much moisture as possible. In processor, blend cream cheese with sour cream until smooth. Add smoked salmon and dill; process using on-off turns until coarsely chopped. Add lemon juice, paprika, pepper and dissolved gelatin. Process for a few seconds until mixed. Add whipped cream; blend in using on-off turns until mixture is just smooth. Remove all but 1 cup of mixture from processor and set aside. To the remaining 1 cup mixture, add spinach and process until smooth. Divide reserved smoked salmon mixture in 2. Evenly spread reserved half of smoked salmon mixture in an oiled 6 cup ring mold or small loaf pan, lined with plastic wrap. Evenly spread with spinach mixture for the middle layer, then top with remaining smoked salmon mixture. Cover and refrigerate until set, about 3 hours to overnight. To unmold, loosen edges with a knife and dip quickly in hot water and unmold on to a serving platter. Garnish with lemon slices and dill sprigs. Serve with crackers and thinly sliced pumpernickel bread.