Recipe: Fresh Salmon Hors d’Oeuvres

Did you know fresh salmon makes a delightfully light mousse? Try piping or spooning it onto small radicchio leaves or your base of choice. Prepare the salmon mixture ahead of time, but assemble the appetizer no more than an hour before serving.

Ingredients

6-ounce skinless salmon fillet
2 teaspoons unflavored gelatin
1/2 cup light sour cream
1/4 cup 1% cottage cheese
1 1/2 tablespoons chopped, fresh dill
2 teaspoons grated lemon zest
1 large plum tomato, seeded and chopped
2 teaspoons small capers, rinsed
Freshly ground pepper
1/8 teaspoon kosher salt (optional)
32 small radicchio leaves (about 4 small heads)
1 bunch fresh chives, chopped

Directions

1. Place salmon in a microwave-safe dish. Add 1/4 cup of water, and cover with wax paper or plastic wrap. (If using plastic, make sure to leave a vent for steam to escape.) Cook on high 1 to 2 minutes, depending on thickness. Remove, and let cool.
2. Place 2 tablespoons of water in a small bowl, and sprinkle gelatin over the top. Heat in the microwave for 30 seconds on high or until gelatin has dissolved. Flake the cooled salmon into a food processor. Add the gelatin, sour cream, cottage cheese, dill and lemon zest. Process until mixture is smooth. Transfer to a bowl, and stir in the tomato, capers, pepper and salt (if using). Refrigerate until set, about 2 hours.
3. To assemble, soften the salmon mousse with a wooden spoon and place in a pastry bag fitted with a star tip. Pipe about 1 tablespoon of the mousse at the bottom of each radicchio leaf (or spoon mousse into the leaf). Scatter the chives over the mousse, and serve.

Nutrition information (per serving)

Makes 16 servings (1 serving = 2 leaves)

Calories: 35 (40% calories from fat)
Total fat: 1.5 g
Protein: 3 g
Carbohydrate: 2 g
Dietary fiber: 0 g
Cholesterol: 10 mg
Sodium: 40 mg
Potassium: 145 mg

—Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.