Tunafish Mousse

Recipe Ingredients

2		Tuna in oil
9		Leaves gelatin - or 9 tablespoons
1 cup	237ml	Mayonnaise
1		Onion
1 teaspoon	5ml	Mustard
1 teaspoon	5ml	Worcestershire sauce
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Capers
2 cups	292g / 10oz	Gherkins - chopped
		Pepper - ground
		Oil
1/2 cup	118ml	Water
1 cup	237ml	Fish stock

Recipe Instructions

Process tuna and onion in food processor. Add capers, Worcestershire and mustard. Dissolve 6 of the gelatin leaves in warm water. Let cool and add to processor. Process to blend. Add cream and mayo and process to blend. Dissolve rest of gelatin in 1 cup fish stock.

Let cool. Stir in gherkins. Oil a mold and pour gelatin with gherkins. Let set in refrigerator. Pour tuna on top. Chill until set. Unmold by dipping mold in warm water bed for 15 seconds. Surround mousse with shredded lettuce.

Source:
Miriam Podcameni Posvolsky

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