Smoked Salmon Mousse
photo by Bonnie G 2
- Ready In:
2 1/2 cups
- 1⁄2 cup tomato juice
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 (7 1/2 ounce) can red salmon, drained,skin and round bones removed
- 2 green onions, cut into 1 inch pieces
- 3⁄4 cup nonfat cottage cheese
- 1⁄2 cup nonfat plain yogurt
- 1⁄8 teaspoon liquid smoke
- 2 teaspoons lemon juice
- fresh ground pepper, sprinkle
- Combine tomato juice and gelatin in small saucepan, let stand for 5 minutes.
- Heat and stir on low until gelatin is dissolved.
- Set aside.
- Process remaining 7 ingredients in food processor, scraping down sides as necessary, until smooth.
- Add gelatin mixture through chute.
- Mix Well.
- Pour into lightly greased plastic lined 2 1/2 cup mold or deep bowl.
- Cover with plastic wrap.
- Chill for several hours until firm.
- To serve, turn out and remove wrap.
Questions & Replies
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I have only one regret. Reviews can only be given a maximum of 5-stars. Truly this one deserves more. I followed the recipe exactly, with perfect results; used the cuisinart; processed the ingredients until the mixture was smooth as silk; poured it into the mold - Two days later, I remembered what was in the refrigerator. OH MAMMA, is all I can say. Because of diabetes, I did not eat too many pieces of baguette, but I promise you, a spoonful goes down just as nicely as if spread on bread. We enjoy watching TV sports and having this Smoked Salmon Mousse as an addition to our "nibbles" invited the comment "Why don't you make this for all our TV time?" The recipe is extremely easy to follow and one which I will keep ready on my kitchen cork board. It will make an excellent contribution to the Pot-luck table for our next "Golf-for-fun" tournament in July. Thank you Derf for sharing.
Thank you for a delicious and fairly easy recipe! I don't have a food processor, and mixed it up in my stand mixer. I ended up with a mousse that had tiny white flecks from the cottage cheese. It still tastes great, its just a matter of presentation. Next time I will press the cottage cheese through a seive before adding to the salmon mixture.
Men in my family don’t care for this . But I absolutely in love with this dish. It is so great for our hot summer. The preparing doesn’t require to hit up the kitchen and the mousse is pleasantly cold when you eat it. I have done this dish 2 days in a row. I took a picture of some leftovers (have troubles posting) and I'm going to do it again ASAP. Thank you, Derf.