Seafood and sour cream mousse

Recipe from: 1/13/1993 12:00:00 AM
Ingredients 11
Servings 2


Serving Change
  • 820
    natural pilchards
  • 250
    good-quality mayonnaise
  • 60
  • 4
    apples, grated
  • 2
    onions, grated
  • 4
    stalks celery, thinly sliced
  • fresh lemon juice to taste
  • salt and milled pepper
  • sliced hard-boiled eggs, shrimps or cooked, chopped spinach
  • 500
    sour cream
  • chopped chives and chopped parsley to decorate


Drain pilchards and reserve canning liquid. Mash fish and mayonnaise together well. Soften gelatine in reserved pilchard liquid and dissolve over hot water. Mix apple, onion and celery into fish mixture. Add lemon juice and gelatine and season to taste. Pour half the mixture into an oiled ring mould or loaf pan lined with clingwrap. Arrange egg, shrimp or spinach down centre and pour over remaining mixture. Refrigerate until set. Mix herbs and sour cream. Turn mousse out onto a platter, decorate and serve with herbed cream. TOTAL KILOJOULE COUNT: 24 350 kJ (5 820 Cal). A portion: 2 435 kJ (580 Cal).

Read more on: fish/seafood


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