1 cup nonfat or low-fat plain yogurt
1/2 cup cold water
1 envelope unflavored gelatin
1 (15-ounce) can pink salmon, drained
2/3 cup reduced-fat sour cream
1 (6-ounce) jar prepared horseradish, drained and squeezed dry (about 1/4 cup)
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill or teaspoon dried dill, crumbled
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
Chopped dill for garnish (optional)
60 cucumber slices or low-sodium whole-grain crackers
Place yogurt in a paper towel-lined mesh strainer and set over a bowl. Let drain for 10 minutes.
Place water in a small saucepan, sprinkle gelatin over water, and let soften 1 minute. Heat mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not let boil.
Put yogurt, gelatin mixture, salmon, sour cream, horseradish, onion, dill, Worcestershire sauce, and paprika in a food processor.
Lightly coat a 1-quart fish mold, decorative bowl, terrine, or loaf pan with cooking spray; spread mousse evenly in pan. Cover and refrigerate until set, at least 12 hours or overnight. Just before serving, run a thin knife around edges of pan and invert mousse onto a platter. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve.
Nutrition at a Glance
Per serving (with 3 cucumber slices): 50 calories, 2.5 g fat, 1 g saturated fat, 5 g protein, 2 g carbohydrate, 0 g fiber, 150 mg sodium
Per serving (with 3 crackers): 110 calories, 5 g fat, 1 g saturated fat, 7 g protein, 11 g carbohydrate, 2 g fiber, 170 mg sodium
Make-Ahead: Mousse can be made up to 1 day ahead. Keep chilled in mold, covered with plastic wrap, until ready to serve.