Light Salmon Mousse - cooking recipe

Ingredients

1 (14 oz.) can red or pink salmon, drained (save liquid)
1 c. plain nonfat yogurt
1 c. nonfat cottage cheese
1 packet unflavored gelatin
1/4 c. chopped fresh dill
black pepper to taste
thinly sliced cucumber (optional)

Preparation

Put salmon in large bowl; mash with bones.
In a blender or mixer, combine yogurt and cottage cheese.
Pour into salmon.
Stir in chopped dill.
Pour salmon liquid into small pan.
Over low heat, stir in gelatin until dissolved, about 2 minutes.
Add to salmon; mix thoroughly.
Line bottom of 3 to 4-cup mold, bowl or loaf pan with dill sprigs and cucumber slices if desired.
Pour salmon mixture.
Chill 2 to 3 hours.
Unmold; serve with crackers. Serves 10 to 12 as appetizer.