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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Lovey, creamy, tomatoey, mousse with a perfect salmon-pink appearance. Looks really fancy for guests if set in a fish-shaped mould and once unmoulded, garnished with a few prawns and lemon slices. Keeps for at least 3 days in the refrigerator. Preparation time does not include chilling/setting time. Ingredients:
20 ml gelatin |
100 ml water |
1 (60 g) packet tomato soup mix, dissolved in |
450 ml water |
125 ml cottage cheese, smooth |
250 ml mayonnaise |
1 small green pepper, finely diced |
1 onion, small, finely diced |
3 celery ribs, chopped |
2 eggs, hard boiled, chopped |
2 (170 g) cans light chunk tuna in water (not oil) |
1/2 teaspoon tabasco sauce (more to taste) |
50 ml coffee creamer |
Directions:
1. Combine gelatine and 100 ml water in a bowl placed over a container of boiling water and mix until dissolved.
2. In a separate pan bring the soup to a boil and stir until thickened.
3. Add gelatine to soup and allow to cool.
4. Add all other ingredients and pour into an oiled (preferably fish-shaped) mould.
5. Allow to set completely in the fridge.
6. Turn out on a platter and garnish with prawns and lemon slices.
7. Serve with crusty bread or melba toast.
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