Salmon Mousse With Dill - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. water or clam juice
2 Tbsp. minced fresh dill or 1 tsp. dried dill weed
2 Tbsp. grated onion
1 Tbsp. lemon juice
1 tsp. salt
dash of Tabasco sauce
3/4 c. plain yogurt or low-fat
1/2 c. sour cream or nonfat
1/2 c. finely chopped celery
2 (7 3/4 oz.) cans sockeye salmon, drained and skin removed

Preparation

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, yogurt, sour cream and celery.
Refrigerate until mixture begins to set.
Process salmon in a food processor; mix into gelatin mixture.
Spoon into a 4-cup mold.
Cover and refrigerate until firm, at least 3 hours.
Unmold onto serving plate; surround with crackers, Melba toast or fresh vegetables.
Makes 4 cups.