Low-Fat Salmon Mousse Recipe

Name: Low-Fat Salmon Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon gelatin; 1/4 cup cold water; 240 g salmon (bones and skin removed); 1/2 cup strained Greek yogurt; 1 teaspoon mayonnaise; 1/4 teaspoon dried dill; 1 teaspoon onion (grated); 1 teaspoon lemon juice; 1 teaspoon chopped fresh parsley; pepper

Servings: persons

1 teaspoon gelatin
1/4 cup cold water
240 g salmon (bones and skin removed)
1/2 cup strained Greek yogurt
1 teaspoon mayonnaise
1/4 teaspoon dried dill
1 teaspoon onion (grated)
1 teaspoon lemon juice
1 teaspoon chopped fresh parsley
pepper

1
Sprinkle gelatin on cold water and let it stand for 5 minutes.
2
Heat water until gelatin melts.
3
Puree salmon with mayonnaise and yoghurt.
4
Pour gelatin into salmon puree and add dill, onion, lemon juice, parsley and pepper.
5
Combine thoroughly and refrigerate until mousse is partially set. (It should form a heap when dropped off a spoon.).
6
Pour into two lightly oiled moulds and chill for at least 3 hours.
7
Unmould by briefly holding in a bowl of warm water and inverting onto a serving plate.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon gelatin, 1/4 cup cold water, 240 g salmon (bones and skin removed), 1/2 cup strained Greek yogurt, and more.

Yes, Low-Fat Salmon Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Salmon Mousse

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