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Salmon Mousse

Healthycooking's picture
Ingredients
  Canned red salmon with liquid 1 Pound (1 Can)
  Unflavored gelatin 1 Ounce (1 Envelope)
  Vegetable cooking spray 1
  Scallions 2 Large
  Frozen lima beans 1 Cup (16 tbs), thawed
  Tomato paste 2 Teaspoon
  Prepared horseradish 2 Teaspoon
  Green peppercorns 1 Teaspoon
  Low fat sour cream 1⁄2 Cup (8 tbs)
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Shredded romaine lettuce 1 Cup (16 tbs)
  Shredded spinach leaves 1 Cup (16 tbs)
  Asparagus 1⁄2 Pound, blanched
Directions

1. Place 1/4 cup of the salmon liquid in a small bowl, sprinkle in the gelatin and set aside 5 minutes. Meanwhile, drain the salmon and remove and discard any skin and large pieces of bone. Bring 1/2 cup of water to a boil, add it to the gelatin mixture and stir until the gelatin dissolves completely; set aside.
2. Spray a 1-quart mold with cooking spray; set aside. In a food processor or blender, process the scallions until minced. Add the salmon (including any small bones), the beans, tomato paste, horseradish and peppercorns, and process about 1 minute, or until smooth. Add the gelatin mixture, sour cream, yogurt and lemon juice and process just until combined, scraping down the container with a rubber spatula as necessary. Pour the mixture into the prepared mold and refrigerate about 4 hours, or until the mousse is set.
3. To unmold the mousse, invert the mold on a platter and briefly cover it with a kitchen towel wrung out in hot water. Surround the mousse with the Romaine, spinach and asparagus.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Salmon
Interest: 
Healthy

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