Salmon Mousse

Popular in the ’50s and ’60s, this traditional appetizer has been updated by the use of fresh salmon instead of canned, and yogurt and reduced-fat sour cream instead of mayonnaise and heavy cream. If you’d prefer, you can substitute one 14-3/4-ounce can of sockeye salmon for the fresh (and omit the 1/4 teaspoon of salt from step 1). If you do, don’t bother to drain or remove the skin or bones (which contain calcium) before transferring to the food processor. Timing alert: The mousse needs to chill for at least 4 hours before serving.

1 pound skinless salmon fillets
1 teaspoon salt
1 envelope unflavored gelatin
1/2 cup cold water
3/4 cup plain fat-free yogurt
2/3 cup reduced-fat sour cream
1/4 cup drained white horseradish
2 tablespoons grated onion
2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice

1 Preheat the oven to 450°F. Place the salmon on a baking sheet and sprinkle with 1/4 teaspoon of the salt. Roast for about 10 minutes, or until the salmon just barely flakes when tested with a fork (it should still be moist in the center). Let cool to room temperature.
2 Meanwhile, in a small heatproof bowl, sprinkle the gelatin over the water and let stand until softened, about 2 minutes. Set the bowl in a pan of simmering water and heat until the gelatin dissolves, about 3 minutes. Set aside to cool to room temperature.
3 Transfer the gelatin mixture to a food processor along with the salmon, the remaining 3/4 teaspoon salt, the yogurt, sour cream, horseradish, onion, lemon zest, and lemon juice. Pulse until the mixture is smooth.
4 Transfer the mousse mixture to a decorative bowl, cover, and refrigerate at least 4 hours for the mousse to set. Makes 12 servings

Makes 12 servings.
Per serving: 82 calories, 3.3g total fat (1.4g saturated), 21mg cholesterol, 0g dietary fiber, 3g carbohydrate, 10g protein, 243mg sodium.