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Salmon Mousse
Serve as an appetizer with fresh vegetables or whole-grain crackers.
Course:
Appetizer, Entertaining, Lunch, Snack
Cuisine:
American, Fish, International
Yield:
16
1/4 cup servings
Materials
2
8-ounce cans
salmon (reduced-sodium)
drained
1.5
cups
sour cream (nonfat)
1
cup
artichoke hearts frozen
cooked (or 1 cup chopped green onions)
1/2
cup
green onions
chopped
1
tablespoon
dill (fresh)
chopped
2
teaspoons
Dijon mustard
1
tablespoon
lemon juice (fresh)
1
tablespoon
capers
rinsed
Instructions
Using the pulse setting, process the all ingredients in a food processor until smooth.
Refrigerate until chilled, about 1 hour before serving.
Serve as an appetizer with fresh vegetables or whole-grain crackers.
Notes
This recipe first appeared in The Pritikin Principle.