Salmon mousse
1
Points®
Total time: 13 min • Prep: 12 min • Cook: 1 min • Serves: 8 • Difficulty: Easy
Pickles, fresh dill and raw onion combine with the salmon to pack this mousse with tons of flavor. The individual molds of mousse make an attractive and easy first course for a nice dinner party or fancy holiday brunch. Only 13 minutes of no-cook prep and the mousse goes into the refrigerator until they are set and ready to serve. This recipe can be made up to two days ahead allowing for more time to concentrate on the rest of your meal preparations. If watercress is scarce, substitute some baby arugula to keep the peppery bite of the greens. Add some cocktail rye bread to each plate for another layer of flavor.
Ingredients
Canned salmon
6 oz
Fat free mayonnaise
0.333 cup(s)
Plain fat free yogurt
0.333 cup(s)
Uncooked onion(s)
0.5 small
Unsweetened dill pickle(s)
1 oz
Dill
1 Tbsp
Fresh lemon juice
1 Tbsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Unflavored gelatin
1 Tbsp
Water
0.25 cup(s)
Fresh watercress
1 bunch(es)
Cucumber(s)1
1 small
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.
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