- Total Time
This recipe can be made up to two days ahead. If you like, serve with cocktail rye bread.
canned salmon6 oz, drained
fat free mayonnaise⅓ cup(s)
plain fat free yogurt⅓ cup(s)
uncooked onion(s)½ small, grated, (about 2 tablespoons)
unsweetened dill pickle(s)1 oz, chopped (about 2 tablespoons)
dill1 Tbsp, fresh, chopped
fresh lemon juice1 Tbsp
table salt¼ tsp
black pepper¼ tsp, freshly ground
unflavored gelatin1 Tbsp
water¼ cup(s), cold
fresh watercress1 bunch(es), tough stems removed
cucumber(s)1 small, thinly sliced
- Pulse the salmon, mayonnaise, yogurt, onion, pickle, dill, lemon juice, salt, and pepper in a food processor until smooth.
- Sprinkle the gelatin over the cold water in a small microwavable bowl and let stand until softened, about 5 minutes. Microwave the mixture on High until the gelatin completely dissolves, 30–40 seconds.
- Add the dissolved gelatin to the salmon mixture and pulse until blended. Spoon the mixture into a 2 1⁄2-cup ring mold. Cover and refrigerate until set, about 3 hours or overnight.
- To serve, unmold the mousse onto a large platter. Surround with the watercress and cucumber slices. Yields 1⁄4 cup mousse per serving.