Directions:
- Sprinkle gelatin on cold water and let it stand for 5 minutes.
- Heat water until gelatin melts.
- Puree salmon with mayonnaise and yoghurt.
- Pour gelatin into salmon puree and add dill, onion, lemon juice, parsley and pepper.
- Combine thoroughly and refrigerate until mousse is partially set. (It should form a heap when dropped off a spoon.).
- Pour into two lightly oiled moulds and chill for at least 3 hours.
- Unmould by briefly holding in a bowl of warm water and inverting onto a serving plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.75 Kcal (937 kJ) | ||
| Calories from fat | 58.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 10% | |
|---|---|---|---|
| Cholesterol | 103.52mg | 35% | |
| Sodium | 495.62mg | 21% | |
| Potassium | 488.14mg | 10% | |
| Total Carbs | 2.82g | 1% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 38.12g | 76% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 145.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 102.4 Kcal (429 kJ) | ||
| Calories from fat | 26.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 10% | |
|---|---|---|---|
| Cholesterol | 47.38mg | 35% | |
| Sodium | 226.83mg | 21% | |
| Potassium | 223.41mg | 10% | |
| Total Carbs | 1.29g | 1% | |
| Sugars | 0.9g | 8% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 17.45g | 76% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.6mg | 7% | |
| Calcium | 66.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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