| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 360 | g | Tuna |
| 4 | tb | Mayonnaise |
| 1/4 | c | Lemon juice |
| 1 | sm | Onion |
| 1 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 2 | tb | Ketchup |
| 1 | c | Sour cream or yogurt |
| 18 | g | Kosher gelatin powder |
| 1/4 | c | Water |
| 1/4 | c | Hot water |
INSTRUCTIONS
GELATIN MIX Source: "Chedvat Habishul" Put all ingredients for the mousse in a food processor and process for 3 minutes. GELATIN: Mix gelatin with regular water, add hot water and mix till gelatin melts completely. Add the hot gelatin mix to the mixture in the food processor and process for 2 minutes. Pour the mixture into fish- shaped bowl (or any other shape you desire) and cool in refrigerator for 4 hours. Before serving, loosen the mousse from the bowl with a sharp knife. Put the bowl in hot water for 2 seconds. Cover the bowl with a serving plate and turn the bowl upside-down. The mousse will slide to the serving plate. Garnish with fish eggs, gelatin cubes, parsley etc. Posted to MM-Recipes Digest V4 #055 by eyal adelman <eemcs@actcom.co.il> on Feb 24, 1997.
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