You are here

Salmon Mousse With Dill

21st.Century.Chef's picture
  Water/Clam juice 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Low fat cottage cheese 1⁄2 Cup (8 tbs)
  1% low fat milk 2 Tablespoon
  Low fat plain yogurt 3⁄4 Cup (12 tbs)
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Fresh dill/1 tablespoon dried dillweed 2 Tablespoon, minced
  Onion 1 Tablespoon, grated
  Fresh lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Tabasco sauce 1 Dash
  Canned sockeye salmon 15 Ounce, drained (2 Cans, 7 1/2 Ounce Each)

In a small saucepan pour cold water or clam juice.
Sprinkle gelatin over liquid.
Let stand for 5 minutes.
Heat over medium heat until gelatin is dissolved.
Let stand until cooled to room temperature.
In a blender container combine cottage cheese and enough milk to make of desired consistency.
Process until smooth.
Into the gelatin mixture stir yogurt, celery, dill, onion, lemon juice, salt, Tabasco sauce and blended cottage chese.
In a bowl or food processor mash salmon with fork or process until finely flaked.
Into the gelatin mixture fold salmon.
Into a 4-cup mold pour salmon mixture.
Chill for 3 hours or until firm.
Onto a serving plate unmold mousse.
Arrange crackers, melba toast or fresh vegetables around mousse.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

Rate It

Your rating: None
Average: 4 (19 votes)