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Salmon Mousse

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.

Cooking Light NOVEMBER 2007

  • Yield: 12 servings (serving size: 1/3 cup)

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.

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
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Salmon Mousse recipe

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