Salmon Mousse - cooking recipe

Ingredients

1/2 teaspoon unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 1/2 teaspoons onions, grated
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1 cup low fat cottage cheese
1/4 cup reduced-fat mayonnaise
1 cup canned pink salmon, finely flaked (about 1 1/2 16-ounce cans)
2 teaspoons dill, chopped
cooking spray

Preparation

Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand 5 minutes.
Add 1/4 cup boiling water, stirring with a whisk until gelatin dissolves. Cool 15 minutes.
Stir in onion and next 5 ingredients (through black pepper), stirring with a whisk.
Chill 20 minutes, or until mixture thickens.
Place cottage cheese in a blender; process until smooth.
Add gelatin mixture and mayonnaise; process until well combined.
Spoon cheese mixture into a large bowl.
Fold in salmon and chopped dill.
Coat a 4-cup load pan or metal mold with cooking spray; line with plastic wrap.
Spoon salmon mixture into prepared pan.
Cover with plastic wrap.
Chill overnight or until set.
Invert pan onto a platter; remove plastic wrap.