Salmon Mousse

Submitted by Barbell Bunny

"A blender is best for transforming the cottage cheese to the silky texture necessary for this savory appetizer mousse. Serve with crackers. Cooking Light."

 

• Ready In: 15mins
• Ingredients: 14
• Yields: 1/3 cups mousse
• Serves: 12

ingredients

• 1⁄2 teaspoon unflavored gelatin
• 2 tablespoons cold water
• 1⁄4 cup boiling water
• 1 1⁄2 teaspoons onions, grated
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon hot pepper sauce
• 1⁄4 teaspoon Worcestershire sauce
• 1⁄8 teaspoon ground black pepper
• 1 cup low fat cottage cheese
• 1⁄4 cup reduced-fat mayonnaise
• 1 cup canned pink salmon, finely flaked (about 1 1/2 16-ounce cans)
• 2 teaspoons dill, chopped
• cooking spray

directions

1. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand 5 minutes.
2. Add 1/4 cup boiling water, stirring with a whisk until gelatin dissolves. Cool 15 minutes.
3. Stir in onion and next 5 ingredients (through black pepper), stirring with a whisk.
4. Chill 20 minutes, or until mixture thickens.
5. Place cottage cheese in a blender; process until smooth.
6. Add gelatin mixture and mayonnaise; process until well combined.
7. Spoon cheese mixture into a large bowl.
8. Fold in salmon and chopped dill.
9. Coat a 4-cup load pan or metal mold with cooking spray; line with plastic wrap.
10. Spoon salmon mixture into prepared pan.
11. Cover with plastic wrap.
12. Chill overnight or until set.
13. Invert pan onto a platter; remove plastic wrap.