DIRECTIONS:
- Stir gelatin into warm water in a saucepan over low heat until dissolved. Add 1/4 cup of the sour cream and whisk until smooth. In a food processor, puree the salmon until very smooth, then add to the gelatin mixture along with the horseradish, Tabasco, remaining sour cream and salt and white pepper to taste.
- Chill the mousse, covered, for 1 hour or until it stiffens.
- Toast sesame seeds and toss to combine. Peel cucumbers and slice lengthwise into planks 1/4-inch thick, discarding the softest part of the center. Cut planks into squares and sprinkle one side only with sesame seeds. Arrange on platters.
- Scoop about 1-2 teaspoons of mousse onto each cucumber square, sesame seed side down, and sprinkle with dill leaves. Top with another cucumber square with sesame seed side up. Serve.
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