|Elaine Oksner and Hap Erstein|
1 cup fat-free cottage cheese
1/4 cup chopped fresh dill
1 packet unflavored gelatin
black pepper to taste
thin slices of cucumber, optional
2. Combine yogurt and cheese in a blender, add salmon. Stir in dill.
3. Dissolve gelatin in salmon liquid over low heat, add to mixture. Blend well.
4. Put mixture into a mold or bowl. Chill 2-3 hours.
5. Carefully unmold onto a serving plate before serving.
NOTE: Elaine used thin slices of cucumber to give the mousse a festive flair.
1/2 cup Grey Poupon (Dijon) mustard
1/4 to 1/2 teaspoon dried dill, adjusted to taste.