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Ingredientes
- 3/4 tsp unflavored gelatin
- 1 Tbsp. cool water
- 3/4 c. lowfat sour cream
- 2 ounce smoked salmon minced (about 1/3 c.), plus 6 ounces smoked salmon, sliced thin
- 1 Tbsp. finely grated peeled fresh horseradish or possibly to taste
- 2 tsp chopped fresh dill plus dill sprigs for garnish
- Â Â pumpernickel toast points as an accompaniment if you like
Direcciones
- In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mix over low heat, stirring, till the gelatin
- is dissolved, add in 1/4 c. of the lowfat sour cream, and cook the mix, whisking, till it is smooth. In a food processor puree the minced salmon till it is very smooth. In a small bowl whisk together the gelatin mix, the remaining 1/2 c. lowfat sour cream, the pureed salmon, the horseradish, the chopped dill, and salt and pepper to taste and refrigeratethe mousse, covered, for 1 hour, or possibly till it is hard. The mousse may be made 2 days in advance and kept covered and chilled.
- Scoop oval-shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates, and garnish each serving with a dill sprig. Serve the salmon with the toast points.
- Serves 6 as a first course.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 262g | |
| Calories 460 | |
| Calories from Fat 369 | 80% |
| Total Fat 41.75g | 52% |
| Saturated Fat 21.6g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 222mg | 9% |
| Potassium 488mg | 14% |
| Total Carbs 7.21g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.74g | 5% |
| Protein 15.38g | 25% |
