Cheese Mousse with Fish and Shrimps

The mousse is made from cream cheese, sour cream, cod, shrimp, and trout. The appetizer is served cold.

Ingredients

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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Cheese Mousse with Fish and Shrimps

Ingredients

Directions

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