Salmon Mousse with Dill

This smooth and creamy Salmon Mousse looks especially festive when it's unmolded and garnished with sliced lemon, dill and an olive slice for the eye! Okay, maybe it's a little retro, but fish molds seem to have made a real comeback. And because it's made without whipping cream or mayonnaise, it's low in fat and calories, and the flavour is unbeatable.

Simply mix together some chopped dill, minced onion, lemon juice, yoghurt and sour cream with some dissolved gelatin, and chill until almost set; then combine it with two cans of sockeye salmon and pour into any type of mold you prefer. For a cocktail party, a traditional fish-shaped mold or small terrine works very well, but also small single serving ramekins make an elegant choice for personal Salmon Mousse appetizers, which can be served to guests nestled on a small bed of mixed greens, or served with little toast points. Light and delicious, this is a refreshing low-fat starter that requires little effort, and makes a tasty appetizer for a dinner party or impromptu Sunday brunch with friends.


Salmon Mousse with Dill
Serves 10-12

1 envelope unflavoured gelatin
1/2 cup water or clam juice
2 tbsp fresh dill, minced
2 tbsp yellow onion, grated
1 tbsp lemon juice
1 tsp salt
dash of Tabasco sauce
3/4 cup plain 2% yoghurt
1/2 cup sour cream
1/2 cup celery, finely chopped
2 8 oz/220g cans sockeye salmon

In a small saucepan, sprinkle gelatin over cold water or clam juice; let stand until softened, about 5 minutes. Warm over medium heat until gelatin is dissolved. Let cool to room temperature. Stir in dill, onion, lemon juice, salt, Tabasco sauce, sour cream, yogurt and celery. Refrigerate until mixture begins to set. Remove the skin from the salmon, but not the bones. They’re an excellent source of calcium. Mash the salmon with a fork or process in a food processor. Mix into gelatin mixture. Spoon into a 4-cup fish mold, or similar. Cover and refrigerate until firm, about 3 hours. To serve, unmold onto a serving platter and surround with crackers or fresh cut vegetables.