1 (16 oz.) can red salmon, drain and remove skin and bones
8 oz. cream cheese
4 tbsp. ReaLemon juice or juice squeezed from 1 1/2 lemons
Pepper to taste
6 oz. sour cream

Mix all ingredients except sour cream in food processor until smooth. Pour into low bowl. Flatten. Cover with sour cream. Garnish with parsley. Chill before serving. Serve with unsalted crackers. The mousse can be made the night before, if you add the sour cream shortly before serving.