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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 12 |
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A great spread for guests, I chill it for 5 hours because I like it a little firmer. Ingredients:
1 (14 3/4 ounce) can red salmon or 1 (14 3/4 ounce) can pink salmon, drained (save liquid) |
1 cup plain nonfat yogurt |
1 cup fat-free cottage cheese |
1 packet unflavored gelatin |
1/4 cup chopped fresh dill and dill sprigs |
black pepper, to taste |
thinly sliced peeled cucumber (optional) |
Directions:
1. Put salmon in large bowl.
2. Remove skin.
3. Mash fish, with bones.
4. In a blender (or with a mixer), combine yogurt, cottage cheese.
5. Pour into salmon.
6. Stir in chopped dill.
7. Pour salmon liquid into small pan.
8. Over low heat, stir in gelatin until dissolved, about 2 minutes.
9. Add to salmon; mix thoroughly.
10. Line bottom of 3 or 4 c.
11. mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices).
12. Pour in salmon mixture.
13. Chill 2 to 3 hours.
14. Unmold, serve with crackers.
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