Salmon Mousse
Popular in the fifties and sixties, we've updated the traditional by using fresh, rather than canned salmon and substituting yogurt and reduced-fat sour cream for the mayonnaise and heavy cream. The yogurt provides a calcium boost and the horseradish gives your sinuses a breath of fresh air. You may substitute one 14-3/4-ounce can of sockeye salmon for the fresh. If you do, don't bother to drain or remove the skin or bones (which contain calcium) before transferring to the food processor.
  • 3/4 cup plain nonfat yogurt
  • 1/2 teaspoon dried rosemary, crumbled
  • 1 pound skinless, boneless salmon fillets
  • 1 envelope (1/4 ounce) unflavored gelatin
  • 2/3 cup reduced-fat sour cream
  • 1/4 cup drained prepared horseradish
  • 2 tablespoons grated onion
  • 2 teaspoons grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon salt

1. Spoon yogurt into a paper towel-lined sieve set over a bowl. Let drain while you cook salmon.

2. In large skillet, bring 2 cups water and rosemary to a boil over medium heat. Reduce to a simmer, add salmon, cover, and cook 12 minutes or until just cooked through, turning salmon over once. Lift from cooking liquid and cool to room temperature.

3. Meanwhile, in small measuring cup, sprinkle gelatin over 1/2 cup cold water. Let stand 5 minutes or until softened. Set cup in small saucepan of simmering water and heat until gelatin has melted.

4. Transfer to food processor along with salmon, sour cream, horseradish, lemon zest, lemon juice, salt, and drained yogurt. Pulse until mixture is smooth.

5. Transfer to decorative bowl (or fish-shaped mold), cover and refrigerate at least 4 hours for mousse to set. If you like, unmold onto a platter.

Nutritional Information
Per serving: 82 calories, 3.3g total fat, 1.4g saturated fat, 0.8g monounsaturated fat, 0.7g polyunsaturated fat, 0.3g dietary fiber, 10g protein, 3g carbohydrate, 21mg cholesterol, 243mg sodium.
Good source of: omega 3s, vitamin B12.

Date Published: 09/19/2005 > Printer-friendly Version

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