Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
  • 5 star values: 1

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.

Dana Jacobi
Recipe by Cooking Light November 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

45 calories; calories from fat 30%; fat 1.5g; saturated fat 0.4g; mono fat 0.3g; poly fat 0.4g; protein 7.2g; carbohydrates 1.5g; fiber 0g; cholesterol 12mg; iron 0.1mg; sodium 221mg; calcium 14mg.
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