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Salmon Mousse

Yield 12 servings (serving size: 1/3 cup)
A blender is best for transforming the cottage cheese to the silky texture necessary for this savory appetizer mousse. Serve with crackers for an open house or cocktail party.

Ingredients

  • 1/2 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/4 cup boiling water
  • 1 1/2 teaspoons grated onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup 2% low-fat cottage cheese
  • 1/4 cup reduced-fat mayonnaise
  • 1 cup finely flaked drained canned skinless, boneless pink salmon (about 1 1/2 [6-ounce] cans)
  • 2 teaspoons chopped fresh dill
  • Cooking spray

Nutrition Information

  • calories 45
  • caloriesfromfat 30 %
  • fat 1.5 g
  • satfat 0.4 g
  • monofat 0.3 g
  • polyfat 0.4 g
  • protein 7.2 g
  • carbohydrate 1.5 g
  • fiber 0.0 g
  • cholesterol 12 mg
  • iron 0.1 mg
  • sodium 221 mg
  • calcium 14 mg

How to Make It

  1. Sprinkle gelatin over 2 tablespoons cold water in a small bowl; let stand 5 minutes. Add 1/4 cup boiling water, stirring with a whisk until gelatin dissolves; cool 15 minutes. Stir in onion and next 5 ingredients (through black pepper), stirring with a whisk. Chill 20 minutes or until mixture thickens.

  2. Place cottage cheese in a blender; process until smooth. Add gelatin mixture and mayonnaise; process until well combined. Spoon cheese mixture into a large bowl; fold in salmon and chopped dill.

  3. Coat a 4-cup loaf pan or metal mold with cooking spray; line with plastic wrap. Spoon salmon mixture into prepared pan; cover with plastic wrap. Chill overnight or until set. Invert pan onto a platter; remove plastic wrap.