Salmon Mousse

A great spread for guests, I chill it for 5 hours because I like it a little firmer.

• Ready In: 22 mins
• Serves: 10-12

Ingredients

• 1 (14 3/4ounce) can red salmon or 1 (14 3/4ounce) can pink salmon, drained (save liquid)
• 1  cup plain nonfat yogurt
• 1  cup fat-free cottage cheese
• 1  packet unflavored gelatin
• 1⁄4 cup  chopped fresh dill and dill sprigs
•  black pepper, to taste
•  thinly sliced peeled cucumber (optional)

Directions

1. Put salmon in large bowl.
2. Remove skin.
3. Mash fish, with bones.
4. In a blender (or with a mixer), combine yogurt, cottage cheese.
5. Pour into salmon.
6. Stir in chopped dill.
7. Pour salmon liquid into small pan.
8. Over low heat, stir in gelatin until dissolved, about 2 minutes.
9. Add to salmon; mix thoroughly.
10. Line bottom of 3 or 4 c.
11. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices).
12. Pour in salmon mixture.
13. Chill 2 to 3 hours.
14. Unmold, serve with crackers.