Salmon Mousse

Name: Salmon Mousse
Ingredients: 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 )

Written by Pritikin Chefs

0.6 min read

Salmon Mousse

Serve as an appetizer with fresh vegetables or whole-grain crackers.

Course: Appetizer, Entertaining, Lunch, Snack

Cuisine: American, Fish, International

Yield: 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.

recipe