Skin, bone and flake the salmon and put in a large mixing bowl. Mix the cheeses and the sour cream together then combine with the salmon and add the gerkins. Dissolve the gelatine following the packet instructions and blend
into the salmon mixture. Add the celery, onion
, salt dill and lemon juice
and mix well. Fold in the whipped cream
until incorporated. Pour into wetted molds and refrigerate for at least 2 hours, or until set.
To make the sauce
finely. Mix with all ingredients except the cream and leave for 30 minutes then strain
off the liquid and mix with the cream. Unmold
and serve with the sauce.