Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 can | Red or pink salmon, drained (save liquid; 14 3/4 oz) |
| 1 cup | Plain non-fat yogurt |
| 1 cup | Non-fat cottage cheese |
| 1 pack | Unflavored gelatin |
| ¼ cup | Chopped fresh dill and dill sprigs |
| \N \N | Black pepper, to taste |
| \N \N | Thinly sliced peeled cucumber (opt) |
Put salmon in large bowl. Remove skin. Mash fish, with bones. In a blander (or with a mixer), combine yogurt, cottage cheese. Pour into salmon. Stir in chopped dill. Pour salmon liquid into small pan. Over low heat, stir in gelatin until dissolved, about 2 minutes. Add to salmon; mix thoroughly. Line bottom of 3- or 4-cup mold, bowl or loaf pan with dill sprigs (and, if desired, cucumber slices). Pour into salmon mixture. Chill 2-3 hours. Unmold, serve with crackers.
Per tablespoon: 16 calories, 2 grams protein, ½ gram carbohydrates, 0 gram fiber, ½ gram fat (⅒ gram saturated), 61 milligrams sodium.
From: Michael Orchekowski Date: 09-24-94