|Plain gelatin||1 Tablespoon (1 Envelope)|
|Lemon juice||2 Tablespoon|
|Onion||1 Small, sliced|
|Boiling water||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Teaspoon, garnish|
|Chopped dill/Italian parsley||1 Teaspoon (Plus Some Sprigs For Garnish)|
|Cooked salmon/One 16 ounce can salmon, drained||2 Cup (32 tbs)|
|Plain low-fat yogurt/Non-fat yogurt||1 Cup (16 tbs)|
1. Empty the gelatin into cup of boiling water and stir until dissolved completely.
2. In a food processor or liquidizer jar, combine gelatin mixture, lemon juice and onion
3. Blend for about 40 seconds until onion is minced finely.
4. Add dill and salmon to the mixture and pulse for a few seconds more.
5. Finally blend in paprika and yogurt, pulsing for another 30 seconds until the mixture is thick and smooth..
6. Turn the mixture into a 4-cup jelly mold and spread evenly, tapping the mold on the work surface to expel air bubbles.
7. Cover with plastic wrap and refrigerate for at least 3 to 4 hours or until set and chilled thoroughly.
8. Unmold the mousse by dipping the the bottom of mold in a warm water bath for 30 seconds, loosen the sides with tip of a knife and invert onto a serving platter.
9. Garnish the mousse with sprigs of fresh dill or parsley.
10. Serve the mousse with flatbread or other low-fat cracker.