Food for New Year’s: Light Salmon Mousse

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PHOTO: LSANTILLI/FOTOLIA
Don't worry, your light salmon mousse doesn't have to be covered in filigree too. Just mix it up as directed.

Once upon a time, salmon mousse would have been the exclusive province of gourmet cooks, but these days we’re seeing a democratization of food. The move to make the formerly exotic more accessible is your gain; this dish is the perfect light appetizer for guests who have resolved to lose weight, yet still substantial enough for those preferring hearty fare.

2 envelopes (2 tablespoons) unflavored gelatin
1 1/4 cups cold water
2 16-ounce cans salmon, drained, skin removed, bones crushed
2 cups plain low fat yogurt

  • Published on Jan 1, 1989
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