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Salmon Mousse

Total Time
13 min
Prep
12 min
Cook
1 min
Serves
8
Difficulty
Easy
This recipe can be made up to two days ahead. If you like, serve with cocktail rye bread.
Ingredients

canned salmon

6 oz, drained

fat free mayonnaise

cup(s)

Plain fat free yogurt

cup(s)

uncooked onion(s)

½ small, grated, (about 2 tablespoons)

unsweetened dill pickle(s)

1 oz, chopped (about 2 tablespoons)

dill

1 Tbsp, fresh, chopped

fresh lemon juice

1 Tbsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

unflavored gelatin

1 Tbsp

water

¼ cup(s), cold

fresh watercress

1 bunch(es), tough stems removed

cucumber(s)

1 small, thinly sliced

Instructions

  1. Pulse the salmon, mayonnaise, yogurt, onion, pickle, dill, lemon juice, salt, and pepper in a food processor until smooth.
  2. 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.
  3. 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.
  4. To serve, unmold the mousse onto a large platter. Surround with the watercress and cucumber slices. Yields 1⁄4 cup mousse per serving.
Notes
If you don’t have a ring mold, spoon the mousse into a small bowl (2 1/2 to 3 cup capacity) lined with plastic wrap. After unmolding the mousse, remove the plastic wrap.

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