In small saucepan, add bone broth and sprinkle gelatin on top. Let sit 3-4 minutes to allow it to bloom.

Turn on stove burner to low heat under saucepan and gently stir continuously until gelatin is completely dissolved. Allow to cool.

In food processor, pulse salmon, cottage cheese, flaxseed meal and parsley until smooth.

Once gelatin is cooled, add to salmon mixture and blend thoroughly.

Into silicone mold, lightly oiled ramekins or loaf pan, pour mixture.

Cover with plastic wrap and refrigerate several hours, or overnight, until firmly set.

To serve, turn out mousse onto plate and slice into portions.

Refrigerate in air-tight container for 1 week. Freeze for 3 months.