** 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 05, 2014
Ingredients:
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. 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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