Salmon Mousse With Dill

• 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

1. In a small saucepan, sprinkle gelatin over cold water or clam juice; let stand until softened, about 5 minutes.
2. Warm over medium heat until gelatin is dissolved; let cool to room temperature.
3. Stir in dill, onion, lemon juice, salt, Tabasco, yogurt, sour cream and celery.
4. Refrigerate until mixture begins to set.
5. Process salmon in a food processor; mix into gelatin mixture.
6. Spoon into a 4-cup mold.
7. Cover and refrigerate until firm, at least 3 hours.
8. Unmold onto serving plate; surround with crackers, Melba toast or fresh vegetables.
9. Makes 4 cups.

unflavored gelatin, water, dill, onion, lemon juice, salt, tabasco sauce, yogurt, sour cream, celery, sockeye salmon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257681 (may not work)