|Canned red salmon with liquid||1 Pound (1 Can)|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Vegetable cooking spray||1|
|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|
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.