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Ingredients
- Serves 8
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)KNOX
- 6 ounces sockeye salmon, coarsely chopped*
- 1 1/4 cups low-fat sour cream
- 2 tablespoons fresh lemon juice
- Lemon pepper and celery salt to taste
- Dash of Tabasco
- 1/2 tsp. smoked paprika
- fresh rosemary, for garnish (optional)
- crackers (we used RITZ Roasted Veggie), for serving
Directions
- 1. Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
- 2. In a bowl, combine salmon, sour cream, and lemon juice. Mix until smooth; season with the pepper and salt. Add slightly cooled gelatin mixture, and blend until combined.
- 3. Pour into a pretty glass bowl. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with rosemary, if desired, and serve with crackers.
- 4. As you can see I unmolded ours onto a plate. Simply place bowl in a warm water bath for a few seconds, cover with plate, flip and unmold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 8 servings | |
| Calories 122 | |
| Calories from Fat 91 | 75% |
| Total Fat 10.25g | 13% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 70mg | 3% |
| Potassium 148mg | 4% |
| Total Carbs 1.88g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.48g | 1% |
| Protein 5.81g | 9% |
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