Salmon Mousse

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons optional: dill fresh chopped
• 0.5 teaspoon gelatin powder unflavored
• 1 cup curd cottage cheese 2% low-fat
• 0.3 cup mayonnaise reduced-fat
• 1.5 teaspoons onion grated
• 0.3 teaspoon paprika 
• 0.3 teaspoon pepper sauce hot
• 1 cup pink salmon boneless skinless canned flaked drained finely ()
• 0.3 teaspoon salt 
• 0.3 cup water boiling
• 2 tablespoons water cold
• 0.3 teaspoon worcestershire sauce 

Equipment

• bowl
• whisk
• blender
• plastic wrap
• loaf pan

Directions

1. Sprinkle gelatin over 2 tablespoons cold water in a small bowl; let stand 5 minutes.
2. Add 1/4 cup boiling water, stirring with a whisk until gelatin dissolves; cool 15 minutes. Stir in onion and next 5 ingredients (through black pepper), stirring with a whisk. Chill 20 minutes or until mixture thickens.
3. Place cottage cheese in a blender; process until smooth.
4. Add gelatin mixture and mayonnaise; process until well combined. Spoon cheese mixture into a large bowl; fold in salmon and chopped dill.
5. Coat a 4-cup loaf pan or metal mold with cooking spray; line with plastic wrap. Spoon salmon mixture into prepared pan; cover with plastic wrap. Chill overnight or until set. Invert pan onto a platter; remove plastic wrap.