baked salmon mousse

Categories
Appetizer
Yield
6 Servings
MeasureIngredient
1 can (15-oz) salmon; drained
½ cup Fresh bread crumbs
1 medium Onion; chopped
½  Lemon; juice of
1 cup Evaporated skim milk
Egg
  Salt and pepper
½ cup Chopped celery
  Dill sauce (see recipe)

Put all ingredients except celery and dill sauce into blender; blend well.

Scatter celery into a non-stick ring mold or loaf pan which has been rubbed lightly with margarine. Pour contents of blender into mold or pan.

Bake in a preheated 350 degree oven 40 minutes for ring mold, or 60-70 minutes for loaf pan, or until knife inserted in center comes out clean.

Remove from oven and let stand 5 minutes. Unmold onto serving platter.

Serve with Dill Sauce (see recipe in this cookbook).

Makes 6 servings of 181 calories, 20 grams protein and 27% of the USRDA for calcium each.

NEWSPAPER ARTICLE, FROM AMERICAN HEART ASSOCIATION'S CULINARY

HEARTS KITCHEN

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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