salmon mousse with dill

7 mL (1/2 tbsp) unflavoured gelatin
125 mL (1/2 cup) water
15 mL (1 tbsp) minced, fresh dill or 5 mL (1 tsp) dry dill
15 mL (1 tbsp) grated onion
10 mL (2 tsp) Western Family Lemon Juice
2 mL (1/2 tsp) salt
dash Western Family Louisiana Hot Sauce
175 mL (3/4 cup) Western Family Plain Yogurt
75 mL (1/3 cup) finely chopped celery
1 can (213g/7.5 oz) Western Family Pink Salmon

1. In small saucepan, sprinkle gelatin over cold water. Let stand until softened about 5 minutes. Warm over medium heat until gelatin is dissolved. Let cool to room temperature.

2. Stir in dill, onion, lemon juice, salt, hot sauce, yogurt and celery. Refrigerate until mixture begins to set.

3. Remove skin from salmon. Mash salmon with fork or food processor. Mix in gelatin mixture. Spoon into 2 cup mold. Cover and refrigerate until firm, at least 3 hours.

4. Un-mold onto serving plate and surround with Western Family Low Fat Crackers, Melba Toast and fresh vegetables.

Makes 4 servings.

Nutritional Analysis:
Cal: 110kcal; Fat: 4g; Carbohydrate: 4g;
Fiber: 0.3g; Protein: 14g