Seafood mousse

Seafood mousse

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 tablespoon powdered gelatine
60ml cold water
105g celery, very finely chopped
340g lobster, crab or salmon, tinned or cooked, flaked
1/4 teaspoon salt
1/4 teaspoon paprika
185g Mayonnaise
3 tablespoons lemon juice
1/4 teaspoon tabasco sauce
1 small garlic clove, crushed
125ml cream, whipped
watercress, to garnish
or lettuce, shredded, to garnish

Method

  1. Soften gelatine in cold water, then dissolve over hot water. Combine celery and seafood. Season with salt and paprika. Stir gelatine into mayonnaise, and add lemon juice, Tabasco and garlic. Stir in seafood mixture.
  2. Fold whipped cream gently into mixture. Spoon into a wetted 1 litre mould and chill until set. To serve, unmould onto a platter garnished with shredded lettuce or watercress.
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