Salmon Mousse

• 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

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

unflavored gelatin, cold water, boiling water, onions, salt, paprika, hot pepper, worcestershire sauce, ground black pepper, cottage cheese, mayonnaise, pink salmon, dill, cooking spray

Taken from www.food.com/recipe/salmon-mousse-376323 (may not work)