| 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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