1/2 cup cold water

1 envelope unflavored gelatin

1/4 cup chopped scallions

1 14 3/4-ounce can red salmon, drained well

2 Tbsp. fresh lemon juice

2 Tbsp. horseradish, drained well and squeezed dry

1 cup light sour cream

1/2 cup light mayonnaise

1/2 tsp. dried dill weed

1/4 tsp. cayenne pepper

1/4 tsp. salt

1/4 tsp. Tabasco

Vegetable cooking spray

In a small saucepan, sprinkle gelatin over water and let it soften for 1 minute. Over low heat, stir until gelatin dissolves. (Do not boil.) In a food processor, or blender process onions until smooth. Add softened gelatin and remaining ingredients. Process until smooth. Spray a 1-quart mold or small loaf pan with vegetable cooking spray. Spread mousse into prepared mold, cover and chill at least 12 hours. Just before serving, run a thin knife around edges. Invert mousse onto serving platter and serve. For appetizers: Serve with crudites, cocktail breads or crackers. For tortilla wraps: Spread on a tortilla, top with thin cucumber slices, roll-up.

A 3-ounce serving contains 110 mg calcium. Serves: about 20 appetizer portions, 2 ounces each; about 10 lunch portions, 3 ounces each.