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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Oven
Cuisine: French
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Salmon Mousse

Date Added: January 04, 2014


1 Can Salmon 1 Can (15-oz) salmon drained
1/2 Cup Fresh Bread Crumbs 1/2 Cup Fresh bread crumbs (1 sl. white bread)
1 Onion 1 Onion chopped
1/2 Unit Lemon 1/2 Unit Lemon juice of
1 Cup Skim Evaporated Milk 1 Cup Skim Evaporated Milk approx (or amazake)
1 Unit Egg 1 Unit Egg Yolks slightly beaten
1 Unit Pepper 1 Unit Salt and pepper (to taste)
1/2 Cup Celery 1/2 Cup Chopped celery
1 Unit Dill 1 Unit Dill sauce (see recipe)
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1. Put all ingredients except celery and dill sauce into blender; blend well.

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

3. 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.

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

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

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

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Milk, Fish, Iodine, Celery, Onion, Citric Acid allergies.
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