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–+ 1/4 cup servings

Salmon Mousse

Serve as an appetizer with fresh vegetables or whole-grain crackers.
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Course Appetizer, Entertaining, Lunch, Snack
Cuisine American, Fish, International
Servings 16 1/4 cup servings

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

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.
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