You are here

Cream Cheese Salmon Mousse

admin's picture
Ingredients
  Canned salmon in water 7 Ounce, mashed, drained
  Whipped cream cheese 3 Tablespoon, softened
  Reduced-calorie mayonnaise 8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)
  Finely diced red onion 2 Tablespoon
  Drained capers 2 Tablespoon, rinsed
  Chopped fresh parsley 2 Tablespoon
  Lemon juice 1 Teaspoon
  Unflavored gelatin 1 Teaspoon
  Instant chicken broth and seasoning mix 1⁄2 Teaspoon (1/2 Packet)
  Egg whites 3
Directions

1. Spray a 7 3/8 x 3 5/8 x 2 1/4-inch nonstick loaf pan with nonstick cooking spray. Cut a sheet of wax paper 7 1/2 inches long and set in pan, folding excess paper over wide sides of pan; spray pan again with cooking spray. Set aside.
2. In large mixing bowl combine salmon, cream cheese, mayonnaise, onion, capers, parsley, and lemon juice; mix well and set aside.
3. In 1-quart saucepan sprinkle gelatin over 1/4 cup water; let stand 1 minute to soften. Cook over medium heat, stirring constantly, until gelatin is completely dissolved, about 1 minute. Stir in broth mix. Remove from heat and let stand for 5 minutes.
4. Using mixer on medium-high speed, beat egg whites until stiff.
5. Add gelatin mixture to salmon mixture and stir to thoroughly combine. Add 1/3 of the egg whites to salmon-gelatin mixture and stir to combine; fold in remaining egg whites.
6. Spoon salmon mixture into prepared pan, spreading top smooth. Cover pan with plastic wrap and refrigerate until set, at least 2 hours or overnight.
7. To serve, invert pan onto serving platter and cut crosswise into 8 equal slices.

Recipe Summary

Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Salmon
Interest: 
Healthy

Rate It

Your rating: None
4.20476
Average: 4.2 (21 votes)