Molded Fish Mousse

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Course Dinner, Lunch, Molded

Cuisine American

Keyword Fish, lent, mcm, meatless mondays, mold

Ingredients

1 envelope Knox unflavored gelatin
2 cup milk
2 egg yolks
1 tsp salt
1 ¼ tsp paprika
1 ⅓ cup tuna or salmon
1 tsp mustard
2 tbsp lemon juice or vinegar

Instructions

Soften 1 envelope Knox Unﬂavored Gelatin in 1/2 cup cold milk; stir well.
Dissolve thoroughly in 1 ½ cup: very hot milk.
Slowly stir into 2 slightly beaten egg yolks, 1 teaspoon salt, and 1/4 teaspoon paprika which have been combined in top of double boiler.
Cook over hot, not boiling, water until mixture thickens slightly and coats spoon, stirring constantly.
Chill until unbeaten egg white consistency.
Mix in 1 ⅓ cups (7 oz. can) drained, ﬂaked tuna (or salmon), 1 teaspoon prepared mustard, and 2 tablespoons lemon juice or vinegar.
Turn into large or individual molds and chill until ﬁrm.
Un-mold and garnish, as desired.
Makes 4 to 6 main course salad servings.

Notes

VARlATlONS—To decorate a ﬁsh mold prepare one recipe of basic un-flavored gelatin with fresh lemon juice following Knox package directions. Pour enough into 4-cup mold to cover bottom; chill until ﬁrm. Arrange slices of sluffed olives for eyes; half slices of lemon dipped in paprika down back and ﬁns of thin green pepper strips following mold design. Add gelatin to hold decoration in place and when ﬁrm, add remaining gelatin; congeal. Turn in the ﬁsh recipe above and refrigerate until ﬁrm. Un-mold. This makes 8 to 10 servings.

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Molded Fish Mousse