FISH MOUSSE

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Fish Mousse image

A light and airy luncheon dish great for using up leftover fish from the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time and cooking time is approximate.

Provided by Molly53

Categories     Free Of...

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 egg yolks
1 teaspoon salt
1 teaspoon dry mustard (Coleman's preferred)
1/4 teaspoon paprika
3 tablespoons lemon juice
2 tablespoons butter, melted
1 cup milk
1 tablespoon gelatin
1/4 cup water
2 cups fish, flaked (salmon, haddock, tuna or crab)
mayonnaise, for garnish

Steps:

  • Beat yolks slightly; add salt, mustard, paprika, lemon juice, butter and milk.
  • Cook in a double boiler until thick, stirring constantly.
  • Soak gelatin in cold water for 5 minutes.
  • Stir into hot mixture until gelatin is completely dissolved.
  • Fold in flaked fish.
  • Rins a mold in cold water or spritz lightly with cooking spray; fill with fish mixture.
  • Chill until firm.
  • Unmold and serve with mayonnaise.

Nutrition Facts : Calories 85, Fat 6.8, SaturatedFat 3.9, Cholesterol 78.8, Sodium 439.8, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 3.4

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