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Salmon Mousse with Sour Cream Dill Sauce

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Recipe

 

Yield

8 servings

Prep

25 min

Cook

0 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 envelope gelatin, unflavored
unflavored
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¼ cup water
cold
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½ cup water
boiling
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½ cup mayonnaise
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1 tablespoon lemon juice
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1 tablespoon onions
grated
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½ teaspoon red hot pepper sauce
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¼ teaspoon paprika
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1 teaspoon salt
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2 cups canned salmon
drained, chopped
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1 tablespoon capers
chopped
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3 cups cottage cheese
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1 x sour cream
dill sauce
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½ cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
1 envelope gelatin, unflavored
unflavored
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59 ml water
cold
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118 ml water
boiling
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118 ml mayonnaise
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15 ml lemon juice
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15 ml onions
grated
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2.5 ml red hot pepper sauce
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1.3 ml paprika
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5 ml salt
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473 ml canned salmon
drained, chopped
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15 ml capers
chopped
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7.1E+2 ml cottage cheese
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1 x sour cream
dill sauce
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118 ml heavy whipping cream
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Directions

Soften the gelatin in the cold water, add the boiling water and stir until the gelatin has dissolved.

Cool.

Add the mayonnaise, lemon juice, onion, tabasco, paprika and salt and mix well.

Chill to the consistency of unbeaten egg white.

Add the salmon and capers and beat well.

Whip the cream, fold into the salmon mixture and turn into a 2 quart oiled fish mold.

Add the cheese to fill the mold.

Chill until set.

Unmold on a serving platter and garnish with watercress, lemon slices and salmon roe.

Serve with sour cream dill sauce.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 11284% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 438mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 6% Vitamin C 2%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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