Crown Of Salmon Appetizer
|Cream of celery with sauteed onion and garlic condensed soup||1 Can (10 oz), divided (Healthy Choice)|
|Skinless boneless halibut/Other firm white fish||2 Pound, cut into 1 inch cubes|
|Dried thyme leaves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
|Smoked salmon||6 Ounce, thinly sliced (Lox)|
|Nonfat milk||1⁄4 Cup (4 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
In food processor, combine half the soup, fish, thyme and nutmeg.
Process 30 seconds or until mixture resembles thick pudding.
Generously spray 1-quart ring mold with vegetable cooking spray.
Press salmon slices into bottom and side of mold.
Carefully spoon mousse into ring mold without moving salmon slices.
Gently bang mold on flat surface to remove any air bubbles.
Cover mold with wax paper sprayed with vegetable cooking spray; cover waxed paper with flat lid.
Place ring mold in roasting pan.
Pour hot water into pan to reach two-thirds up side of mold.
Bake at 350°F 1 hour.
Mousse is done when it is springy to the touch and shrinks from side of mold.
Let stand 10 minutes to cool before unmolding.
In small saucepan, combine remaining soup, milk and lemon juice; mix well.
Simmer until heated through.
Unmold ring onto serving platter.
Fill center of ring with favorite green vegetable or salad.
Spoon sauce around outside of mousse ring.
Serve with toasted bread rounds or crackers.