Cheese Mousse with Fish and Shrimps
by Editorial Staff
The mousse is made from cream cheese, sour cream, cod, shrimp, and trout. The appetizer is served cold.
Ingredients
- Smoked trout, fillet (cut into thin slices) – 280 g
- Cod, skinless fillet – 450 g
- Boiled, peeled shrimps (cut in half) – 180 g
- Sour cream – 300 g
- Cream cheese – 230 g
- Bay leaf – 1 pc.
- Lemon – 1 slice
- Black peppercorns – 6 peas
- Olive oil – 1 tbsp
- Coldwater – 60 g
- Gelatin – 15 g
- Fresh dill (chopped) – 30 g
- One lemon juice
- Tabasco sauce – 3 drops
- Salt to taste
- Ground black pepper – to taste
- Dill for decoration
- Parsley for decoration
- Lemon wedges for serving
Directions
- Grease a rectangular dish with a volume of 1.2 liters with olive oil.
- Put cod fillet, bay leaf, lemon wedge, and black peppercorns in a saucepan, add water to cover the fish level, bring to a boil. Cook the fish over medium-low heat for 10-15 minutes, until soft.
- Cover the oiled dish with thin slices of smoked trout, leaving long hanging edges.
- Remove the cod from the pan, break it into pieces, and place in a large bowl.
- Pour 60 g of cold water into a small heat-resistant bowl, pour gelatin into it, leave at room temperature for 5 minutes. Then place the bowl in a water bath, stir the gelatin until dissolved. Remove the bowl from the bath, leave it at room temperature.
- Add shrimp, sour cream, cream cheese, and dill to a bowl of cod. Add lemon juice and Tabasco sauce there, salt and pepper, and mix well. Add cooled gelatin into this mixture, mix well and put this mass into a prepared mold, level the surface with a spatula. Cover the mixture with the hanging edges of the trout, press down slightly, cover with cling film, and place in the refrigerator for 2 hours.
- Take the mousse dish out of the refrigerator, run a knife around the edges, and turn the dish over onto a serving dish. Remove the form from the mousse.
Enjoy your meal!
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