Salmon Mousse With Dill Recipe

Name: Salmon Mousse With Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope unflavored gelatin; 1/2 c. water or clam juice; 2 Tbsp. minced fresh dill or 1 tsp. dried dill weed; 2 Tbsp. grated onion; 1 Tbsp. lemon juice; 1 tsp. salt; dash of Tabasco sauce; 3/4 c. plain yogurt or low-fat; 1/2 c. sour cream or nonfat; 1/2 c. finely chopped celery; 2 (7 3/4 oz.) cans sockeye salmon, drained and skin removed

Servings: persons

1 envelope unflavored gelatin
1/2 c. water or clam juice
2 Tbsp. minced fresh dill or 1 tsp. dried dill weed
2 Tbsp. grated onion
1 Tbsp. lemon juice
1 tsp. salt
dash of Tabasco sauce
3/4 c. plain yogurt or low-fat
1/2 c. sour cream or nonfat
1/2 c. finely chopped celery
2 (7 3/4 oz.) cans sockeye salmon, drained and skin removed

1
In a small saucepan, sprinkle gelatin over cold water or clam juice; let stand until softened, about 5 minutes.
2
Warm over medium heat until gelatin is dissolved; let cool to room temperature.
3
Stir in dill, onion, lemon juice, salt, Tabasco, yogurt, sour cream and celery.
4
Refrigerate until mixture begins to set.
5
Process salmon in a food processor; mix into gelatin mixture.
6
Spoon into a 4-cup mold.
7
Cover and refrigerate until firm, at least 3 hours.
8
Unmold onto serving plate; surround with crackers, Melba toast or fresh vegetables.

197

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 11 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 1/2 c. water or clam juice, 2 Tbsp. minced fresh dill or 1 tsp. dried dill weed, 2 Tbsp. grated onion, and more.

Yes, Salmon Mousse With Dill 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.

Salmon Mousse With Dill

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