Low-Fat Salmon Mousse

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READY IN: 3hrs 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle gelatin on cold water and let it stand for 5 minutes.
  • Heat water until gelatin melts.
  • Puree salmon with mayonnaise and yoghurt.
  • Pour gelatin into salmon puree and add dill, onion, lemon juice, parsley and pepper.
  • Combine thoroughly and refrigerate until mousse is partially set. (It should form a heap when dropped off a spoon.).
  • Pour into two lightly oiled moulds and chill for at least 3 hours.
  • Unmould by briefly holding in a bowl of warm water and inverting onto a serving plate.
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