1 lb. smoked salmon (canned salmon can be substituted)
1/4 c. lemon juice
1/2 lb. butter
1 c. sour cream
Salt and pepper to taste

Puree salmon and lemon juice in blender. Melt butter and add in a steady stream while blending.

Remove to a bowl, fold in sour cream and season to taste. Place mousse in a mold and chill.

Garnish with lemon slices and fresh dill.

Serve with Melba toast or crackers.