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| Nutrition
per Serving: |
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|
| Calories |
100 |
| Saturated
Fat |
1
gm |
| Carbohydrates |
3
gm |
| Protein |
12
gm |
| Total
Fat |
5
gm |
| Cholesterol |
25
mg |
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For
this recipe use House
Premium Tofu Extra Soft |
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 To
Recipe List |
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| INGREDIENTS: |
 |
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|
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 1
x 12 oz. package House Premium Tofu Extra Soft |
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1
can (7.5 oz.) sockeye red salmon, undrained |
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1
Tbsp. chopped onion |
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2
tsp. seasoning salt |
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¼
tsp. paprika |
|
|
3
Tbsp. red wine vinegar |
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1
(0.25 oz.) envelope gelatin |
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¼
cup cold water |
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1
tsp. lemon juice |
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1
Tbsp. chopped fresh dill (or 1 tsp. dried dill) |
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salt,
to taste |
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pepper,
to taste |
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| MAKES
SIX SERVINGS |
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| Prep
time: 20 Minutes |
| Chill
time: 3 Hours |
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|
| DIRECTIONS: |
|
| |
Combine Tofu, salmon (including liquid), onion, salt, paprika and
vinegar in a blender and mix until smooth. Pour out purée
into a bowl.
In a small pan soften the gelatin in ¼ cup cold water. Stir
over a gentle heat until dissolved. Stir into the salmon purée.
Add lemon juice, dill, and season to taste with salt and pepper.
Pour mixture into six 4-oz custard cups or molds. Cover with plastic
wrap and chill for several hours or overnight.
Serve as a first course by unmolding each mousse onto a plate and
garnishing with Cucumber Dill Salad (recipe below).
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| CUCUMBER DILL SALAD: |
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|
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¼
cup rice vinegar |
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1
tsp. sugar |
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1
tsp. salt |
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¼
tsp. black pepper, ground |
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1
Tbsp. fresh dill, chopped |
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1
cup thinly sliced cucumber |
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Combine
all ingredients. Cover and chill 30 minutes. |
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