Salmon Mousse

recipe
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.

Yield:

12 servings (serving size: 1/3 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

Note:

Dana Jacobi,

November 2007
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