curried egg mousse

10 Servings
430g can evaporated milk
430g can creamy type soup
1 tablespoon Curry powder
2 teaspoons Onion powder
1 tablespoon Lemon or lime juice
1 small Jar lumpfish roe
1 tablespoon Gelatine
Eggs, hardboiled, chopped
  Salt to taste
1 tablespoon Parsley or chives, chopped
Tarragon or dill leaves
Lime or lemon


Serves 6 for lunch or 10 for entree.

Melt the gelatine with a little hot water and stir until clear.

Whip ½ can evaporated milk until thick. Put the remainder of milk in a blender with the soup, curry powder, onion powder, lime or lemon juice, melted gelatine and roughly chopped eggs, blend until smooth. Fold this mixture with the chopped parsley into the whipped milk. Add salt to taste.

Pour into a wetted mould and refrigerate until set, then unmould and spread the caviare on top. Surround the mousse with thinly sliced lime or lemon and sprigs of fresh herbs. Serve with a tossed salad (and cold meat if desired).

This dish may be accompanied by a bowl of chutney.

"Hemphill's Book Of Herbs"

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