INGREDIENTS

INSTRUCTIONS

FOR THE MOUSSE
FOR THE GARNISHING
FOR THE MOULD
FOR THE GARNISHING
To prepare the moulds: Clean spinach. Blanch in salted boiling water for
about four minutes. Remove to iced water to refresh, drain and pat dry.
Grease a 20 cm. x five cm. x five cm. metal mould with a very thin layer of
butter. Line first with a sheet of cellophane large enough to wrap the
mousse and then with spinach leaves, spilling them by 2.5 cm. over the rim
on all sides. Keep aside.
To prepare the seafood: Clean, trim and freeze beckti. Cut into 2.5 cm.
cubes. Cut salmon into 20 cm. x two cm. x two cm. batons. Sprinkle pepper
and salt over beckti, prawns and salmon and keep aside for 30 minutes.
To prepare the mousse: Put the beckti cubes in a blender, sprinkle salt and
make a smooth puree. Add the softened butter. Churn for a minute, add the
eggs, churn for two more minutes. Stir in the cream in a steady stream with
the mixie running Remove to a bowl, pass through a fine mesh soup strainer
into a separate bowl kept in an ice bath. Fold in the dill, pepper and
salt. Transfer to a piping bag
To fill the mould: Pipe a third of the mousse into the lined mould. Arrange
the prawns in a straight line in the centre of the mould. Pipe in another
third of the mousse on top, arrange the pink salmon strips along the
length, pipe in the remaining third of the mousse on top and arrange the
mussels like the prawns. Cover with the overlapping spinach leaves, wrap
with the overlapping cellophane sheet and arrange in a roasting tray. Boil
enough water in a pan, pour it around the mould in the roasting tray (it
should cover half of the mould). Put the tray in the pre-heated oven. Cover
with foil and bake at 320 F for 30 minutes. Remove, cool and refrigerate.
Demould, remove the cellophane sheet, cut into 1.5 cm. thick slices and
serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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