Enjoy more than 450 of America's best-loved recipes that bring the wholesome flavors of the past to today's tables. You'll also find lots of old-time cooking secrets, as well as up-to-the-minute tips for cutting fat, sodium
Salmon mousses and pates traditionally were served at luncheons or light summer suppers. This tasty mold, made with chopped olives and chili sauce, is spicier than most - perfect for an appetizer spread.
1/4 cup bottled chili sauceI cup plain low-fat yogurt
1 package (8 ounces) Neufchatel cream cheese, at room temperature
I teaspoon dried fines herbes or thyme leaves
1/4 teaspoon black pepper
8 ounces cooked fresh salmon, flaked, or 1 can (6 1/2 ounces) skinless, boneless salmon, drained and flaked
1 hard-cooked large egg, peeled and chopped
1/4 cup finely chopped celery
1/4 cup finely chopped pimiento-stuffed green olives
Coat 3-cup decorative mold with Cooking spray; set aside. Put the cold water in small saucepan; sprinkle gelatin on top. Let stand 1 minute to soften. Stir in chili sauce. Cook over moderate heat for 5 minutes or until gelatin is completely dissolved. Transfer to medium-size bowl; let stand at room temperature for 15 minutes.
Add yogurt, Neufchatel cheese, fines herbes, and pepper. With electric mixer on High, beat until creamy. Fold in salmon, hard-cooked egg, celery, and olives. Spoon into mold. Cover with plastic wrap and refrigerate for 3 hours or until set. Unmold onto a plate. Serve with melba toast slices.
Per Serving: Calories 58
Total Fat 4 g.
Saturated Fat 2 g.
Protein 5 g.
Carbohydrate 2 g.
Fiber 0 g.
Sodium 141 mg.
Cholesterol 22 mg.
