Tuna Mousse with Crackers
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
Nutrition- 20ml gelatin
- 100ml water
- 1(60 g) packet tomato soup mix, dissolved in
- 450ml water
- 125
- 250ml mayonnaise
- 1
- 1
- 3
- 2
- 2
- 1⁄2
- 50ml coffee creamer
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DIRECTIONS
- Combine gelatine and 100 ml water in a bowl placed over a container of boiling water and mix until dissolved.
- In a separate pan bring the soup to a boil and stir until thickened.
- Add gelatine to soup and allow to cool.
- Add all other ingredients and pour into an oiled (preferably fish-shaped) mould.
- Allow to set completely in the fridge.
- Turn out on a platter and garnish with prawns and lemon slices.
- Serve with crusty bread or melba toast.
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