Most recipes for smoked salmon mousse use some combination of butter, heavy cream or sour cream. Sometimes gelatin is used too. This super-easy smoked salmon mousse recipe uses low fat Greek yogurt instead. It is mixed right in the bowl of your food processor, and contains no gelatin.
Makes 20 appetizers
Total time: 8 hours 20 minutes
Inactive: 8 hours (draining the yogurt)
Prep: 20 minutes
1 (4oz) package smoked salmon (I use Whole Foods Atlantic Smoked Salmon)
1 cup plain low fat Greek yogurt, drained overnight in a colander to get rid of liquids
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
Chives for garnish
20 round crackers
1. Place all ingredients in food processor and process until smooth, about 5 minutes, stopping twice to scrape the sides with a spatula.
2. Transfer mousse to a decorating bag fitted with the decorating tip of your choice. Pipe a small amount of mousse onto each cracker. Garnish with chopped chives. Serve immediately.
3. You could also transfer the mousse to individual ramekins, cool a couple of hours before serving, and serve with crudités and/or with warm toast.
Nutrition per appetizer (cracker and mousse)
Total Fat 1.8 g
Saturated Fat 0.7 g
Cholesterol 3.8 mg
Sodium 100.8 mg
Total Carbohydrate 2.5 g
Dietary Fiber 0.0 g
Sugars 0.7 g
Protein 2.9 g
Weight Watchers Points Plus: 1 point