Salmon Mousse

-- Makes 12 servings  --
I love making this recipe. Not only is it fun, but if you decide to have some cat friends over,
this dish is sure to please your friends and their felines. This mousse will keep in the refrigerator
for up to 4 days. Do not freeze it.

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• 16-ounce can red salmon, drained
• 1⁄2 cup plain nonfat yogurt
• 1⁄4 cup hoop cheese (also known as farmer cheese)
• 1 teaspoon lemon juice
• 2 packages plain unflavored gelatin
• 11⁄2 cups chicken stock, divided
• 1 cup evaporated milk, well chilled

1. Put the salmon, yogurt, cheese, and lemon juice in a blender or food processor and
blend until smooth.
2. Soften the gelatin in 1⁄2 cup of the (cool) chicken stock. Heat the gelatin–chicken stock
mixture gently on the stovetop to liquify it.
3. Add the salmon mixture and the remaining chicken stock to the gelatin on the stovetop.
4. In a large mixing bowl, whip the chilled evaporated milk until stiff. Fold in the salmon
mixture.
5. Spray 12 muffin tins with nonstick cooking spray. Pour the salmon mixture into the
tins, cover with plastic wrap, and chill in the refrigerator overnight or until firm. Serve.

ALL ABOUT OMEGA-3 FATTY ACIDS

Salmon is packed with omega-3 fatty acids, which can reduce triglycerides. A triglyceride is
the form in which most fats exist, both in food and in the body. Omega-3 fatty acids can help
reduce the possibility of developing certain cancers and tumors. They also have antiinflammatory
properties and have been shown to reduce the risk of heart attack. Omega-3
fatty acids are also found in menhaden (a member of the herring family) and plants like flax.
Some veterinarians prescribe fatty acids for conditions like heart and kidney disease, allergies,
arthritis, and some skin problems.