Camembert And Salmon Mousse Recipe
Ingredients
| Celery stick | 1 , chopped | |
| Onion | 1 Small, chopped | |
| Grated lemon rind | 1 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Canned red salmon | 210 Gram, drained (1 Can) | |
| Eggs | 2 | |
| Mayonnaise | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Camembert cheese | 125 Gram | |
| Chopped chives | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 257 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 167.1 mg55.7%
Sodium 628.8 mg26.2%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.93 g3.7%
Sugars 2 g
Protein 24 g48.5%
Vitamin A 14% Vitamin C 12.5%
Calcium 16.6% Iron 9.5%
*Based on a 2000 Calorie diet
Directions
Combine all ingredients in a blender or food processor.
Process until smooth.
Divide mixture evenly between 4 lightly greased custard cups.
Place moulds into a pie plate and add water to reach halfway up sides of moulds.
Place on Low Rack, cook for 18-20 minutes on LOW MIX/BAKE 180°C.
Allow to stand for 5 minutes.
Unmould onto entree plates.
Serve warm, with Melba Toast.
Chef
