Salmon Mousse

Name: Salmon Mousse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons chopped fresh dill; 1 teaspoons unflavored gelatin; 237 milliliters 2% low-fat cottage cheese; 59 milliliters reduced-fat mayonnaise; 2 teaspoons grated onion; 0 teaspoons paprika; 0 teaspoons hot pepper sauce; 237 milliliters finely flaked drained canned skinless, boneless pink salmon (about 1 1/2 [6-ounce] cans); 0 teaspoons salt; 59 milliliters boiling water; 2 Tbsps cold water; 0 teaspoons Worcestershire sauce

Salmon Mousse is a gluten free and pescatarian recipe with 12 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 2g of fat, and a total of 42 calories. A mixture of paprika, onion, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sprinkle gelatin over 2 tablespoons cold water in a small bowl; let stand 5 minutes.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Add 1/4 cup boiling water, stirring with a whisk until gelatin dissolves; cool 15 minutes. Stir in onion and next 5 ingredients (through black pepper), stirring with a whisk. Chill 20 minutes or until mixture thickens.

Ingredients you will need

Black Pepper

Gelatin

Onion

Water

Equipment you will use

Whisk

Place cottage cheese in a blender; process until smooth.

Ingredients you will need

Cottage Cheese

Equipment you will use

Blender

Add gelatin mixture and mayonnaise; process until well combined. Spoon cheese mixture into a large bowl; fold in salmon and chopped dill.

Ingredients you will need

Mayonnaise

Gelatin

Cheese

Salmon

Dill

Equipment you will use

Bowl

Coat a 4-cup loaf pan or metal mold with cooking spray; line with plastic wrap. Spoon salmon mixture into prepared pan; cover with plastic wrap. Chill overnight or until set. Invert pan onto a platter; remove plastic wrap.

Ingredients you will need

Cooking Spray

Salmon

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

chopped fresh dill 1teaspoons

unflavored gelatin 237milliliters

2% low-fat cottage cheese 59milliliters

reduced-fat mayonnaise 2teaspoons

grated onion 0teaspoons

paprika 0teaspoons

hot pepper sauce 237milliliters

finely flaked drained canned skinless, boneless pink salmon (about 1 1/2 [6-ounce] cans)0teaspoons

salt 59milliliters

boiling water 2Tbsps

cold water 0teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.