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| | Salmon Mousse
1/2 cup of water or unsalted chicken broth
1 envelope of unflavored gelatin
two 6 ounce cans of boneless skinless pink salmon
1 1/2 cups of nonfat sour cream
1/2 cup of finely chopped celery
1/4 cup of finely chopped onion
2 - 3 tablespoons of minced fresh dill or 2 - 3 teaspoons of dried
1 tablespoon of lemon juice
Place the water or broth in a small saucepan, and sprinkle the gelatin over the top. set aside for 5 minutes. Then place over low heat and cook, stirring constantly, just until the gelatin is dissolved. let cool to room temperature.
Drain the salmon, place it in a medium sized bowl, and separate the meat into fine flakes. Add the cooled gelatin mixture and the remaining ingredients, and stir to mix well. Pour the mixture into an ungreased 4 cup fish shaped mold, cover, and chill for several hours or overnight.
To unmold the mousse, dip the mold in warm - but not hot water to the depth of the gelatin mixture for 5 to 10 seconds. Remove the mold from the water and loosen the edges with a sharp knife. Invert the mold onto a serving platter, surround with whole grain crackers and fresh vegetables and serve cold. Yield: 4 cups. |
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