Salmon Mousse

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 30%
  • Fat: 1.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.2g
  • Carbohydrate: 1.5g
  • Fiber: 0.0g
  • Cholesterol: 12mg
  • Iron: 0.1mg
  • Sodium: 221mg
  • Calcium: 14mg

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

  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.
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