1 cup bottled clam juice, bouillon or water
2 envelopes unflavored gelatin
1 15-ounce can salmon (preferably red sockeye)
2 tablespoons capers (optional)
1 bunch green onions, sliced (white part)
juice of 1 lemon
1 teaspoon oregano
pinch cayenne, or to taste
1 cup sour cream or plain yogurt
Fresh herbs, lemon slices and/or red bell pepper strips for garnish
Heat the clam juice or bouillon in a small pot and stir in the gelatin to dissolve. Combine with the other ingredients except the sour cream or yogurt in a food processor and blend until smooth. Stir in the yogurt or sour cream and pour into a non-stick pan or mold. Chill until firm. Unmold and decorate as you wish. Wonderful with red bell pepper dippers.
6-8 servings, more as part of a buffet
