1. Place the water or broth in a small saucepan, and sprinkle the gelatin over the top. Set aside for 5 minutes. Then place over low heat and cook, stirring constantly, just until the gelatin is dissolved. Let cool to room temperature.
2. Drain the salmon, place it in a medium-sized bowl, and separate the meat into fine flakes. Add the cooled gelatin mixture and the remaining ingredients, and stir to mix well. Pour the mixture into an ungreased 4-cup fish-shaped mold, cover, and chill for several hours or overnight.
3. To unmold the mousse, dip the mold in warm€”but not hot€”water to the depth of the gelatin mixture for 5 to 10 seconds. Remove the mold from the water, and loosen the edges with a sharp knife. Invert the mold onto a serving platter, surround with whole grain crackers and fresh vegetables.