Low-Fat Salmon Mousse

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“This is taken from the Jane Brody cookbook and it is a lighter and healthier version of a salmon mousse. It is delicious and makes a wonderful entree but note that it needs to chill for at least 3 hours so make ahead.”
3hrs 25mins

Ingredients Nutrition


  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.

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