Cream Cheese Salmon Mousse Recipe
Ingredients
| Salmon | 7 Ounce, drained | |
| 3 tablespoons whipped cream cheese, softened | ||
| 2 tablespoons plus 2 teaspoons reduced-calorie mayonnaise | ||
| Red onion | 2 Tablespoon, drained, rinsed | |
| Lemon juice | 1 Teaspoon | |
| Unflavored gelatin | 1 Teaspoon | |
| Chicken broth package | 1/2 | |
| Egg whites | 3 | |
Directions
1. Spray a 7 3/8 x 3 5/8 x 2 1/4-inch nonstick loaf pan with nonstick cooking spray. Cut a sheet of wax paper 7 1/2 inches long and set in pan, folding excess paper over wide sides of pan; spray pan again with cooking spray. Set aside.
2. In large mixing bowl combine salmon, cream cheese, mayonnaise, onion, capers, parsley, and lemon juice; mix well and set aside.
3. In 1-quart saucepan sprinkle gelatin over 1/4 cup water; let stand 1 minute to soften. Cook over medium heat, stirring constantly, until gelatin is completely dissolved, about 1 minute. Stir in broth mix. Remove from heat and let stand for 5 minutes.
4. Using mixer on medium-high speed, beat egg whites until stiff.
5. Add gelatin mixture to salmon mixture and stir to thoroughly combine. Add 1/3 of the egg whites to salmon-gelatin mixture and stir to combine; fold in remaining egg whites.
6. Spoon salmon mixture into prepared pan, spreading top smooth. Cover pan with plastic wrap and refrigerate until set, at least 2 hours or overnight.
7. To serve, invert pan onto serving platter and cut crosswise into 8 equal slices.
2. In large mixing bowl combine salmon, cream cheese, mayonnaise, onion, capers, parsley, and lemon juice; mix well and set aside.
3. In 1-quart saucepan sprinkle gelatin over 1/4 cup water; let stand 1 minute to soften. Cook over medium heat, stirring constantly, until gelatin is completely dissolved, about 1 minute. Stir in broth mix. Remove from heat and let stand for 5 minutes.
4. Using mixer on medium-high speed, beat egg whites until stiff.
5. Add gelatin mixture to salmon mixture and stir to thoroughly combine. Add 1/3 of the egg whites to salmon-gelatin mixture and stir to combine; fold in remaining egg whites.
6. Spoon salmon mixture into prepared pan, spreading top smooth. Cover pan with plastic wrap and refrigerate until set, at least 2 hours or overnight.
7. To serve, invert pan onto serving platter and cut crosswise into 8 equal slices.
Chef
