SALMON MOUSSE
This lovely party favorite can be chilled in a decorative mold for extra flair. If you serve the mousse with crackers, it becomes a Phase 2 recipe.
Prep Time: 25 minutes
Cook Time: 5 minutes
Chill Time: 12 hours or overnight
Makes 20 (3-tablespoon) servings
Ingredients
• 1 cup nonfat or low-fat plain yogurt
• 1/2 cup cold water
• 1 envelope unflavored gelatin
• 1 (15-ounce) can pink salmon, drained
• 2/3 cup reduced-fat sour cream
• 1 (6-ounce) jar prepared horseradish, drained and squeezed dry (about ¼ cup)
• 3 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh dill or ½ teaspoon dried dill, crumbled
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon paprika
• Chopped dill for garnish (optional)
• 60 cucumber slices or low-sodium whole-grain crackers
Directions
Place yogurt in a paper towel-lined mesh strainer and set over a bowl. Let drain for 10 minutes.
Place water in a small saucepan, sprinkle gelatin over water, and let soften 1 minute. Heat mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not let boil.
Purée yogurt, gelatin mixture, salmon, sour cream, horseradish, onion, dill, Worcestershire sauce, and paprika in a food processor.
Lightly coat a 1-quart fish mold, decorative bowl, terrine, or loaf pan with cooking spray; spread mousse evenly in pan. Cover and refrigerate until set, at least 12 hours or overnight. Just before serving, run a thin knife around edges of pan and invert mousse onto a platter. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve.
Make-Ahead: Mousse can be made up to 1 day ahead. Keep chilled in mold, covered with plastic wrap, until ready to serve.
Nutrition at a Glance
Per serving (with 3 cucumber slices): 50 calories, 2.5 g fat, 1 g saturated fat, 5 g protein, 2 g carbohydrate, 0 g fiber, 150 mg sodium
Per serving (with 3 crackers): 110 calories, 5 g fat, 1 g saturated fat, 7 g protein, 11 g carbohydrate, 2 g fiber, 170 mg sodium
The South Beach Diet Parties & Holidays Cookbook
© 2006 Arthur Agatston, M.D.
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