Tuna mousse

Yield: 1 Servings

Measure Ingredient
360 grams Tuna
4 tablespoons Mayonnaise
¼ cup Lemon juice
1 small Onion
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
2 tablespoons Ketchup
1 cup Sour cream or yogurt
18 grams Kosher gelatin powder
¼ cup Water
¼ cup Hot water


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@...> on Feb 24, 1997.

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