Salmon Mousse

Dips and Spreads.
Popular in the fifties and sixties, salmon mousse is updated by using fresh, rather than canned slamon and by substituting yogurt and light sour cream for the mayonnaise and heavy cream. The yogurt provides a calcium boost and the horseradish gives your sinuses a breath of fresh air. If you prefer, you may substitute one 14 3/4-ounce can of sockeye salmon for the fresh. If you do, don't bother to drain or remove the skin or bones (which contain calcium) before transferring to the food processor. 

Salmon Mousse


Quantity Ingredients
3/4 cup plain fat-free yogurt
1/2 tsp dried rosemary, crumbled
1 pound skinless, boneless salmon filletes
1 envelope (1/4 ounce) unflavored gelatin
2/3 cup light sour cream
1/4 cup drained prepared horseradish
2 tbsp grated onion
2 tsp grated lemon zest
3 tbsp fresh lemon juice
1 tsp salt


1. Spoon yogurt into a paper towel-lined sieve set over a bowl. Let drain while you cook salmon. 2. In a large skillet, bring 2 cups water and rosemary to a boil over medium heat. Reduce to a simmer, add salmon, cover, and cook 12 minutes or until just cooked through, turning salmon over once. Lift from cooking liquid and cool to room temperature. 3. Meanwhile, in small measuring cup, sprinkle gelatin over 1/2 cup cold water. Let stand 5 minutes or until softened. Set cup in small saucepan of simmering water and heat until gelatin has melted. 4. Transfer to food processor along with salmon, sour cream, horseradish, lemon zest, lemon juice, salt and drained yogurt. Pulse until mixture is smooth. 5. Transfer to decorateive bowl (or fish-shaped mold), cover and refrigerate at least 4 hours for mousse to set. If you like, unmold onto a platter. Nutrition Information Per serving: 82 cals, 3.3g total fat, 1.4g saturated fat, 0.3g dietary fiber, 21mg cholesterol, 243mg sodium. 

Source: Whole Health MD webiste at