My sister made the most delicious salmon mousse topped with ikura (salmon roe) for our New Year's Eve Party so I am doing a twist on her recipe and using oil-packed tuna for our Super Bowl Party. (Photo
to come as soon as I unmold it tomorrow above). Her original idea was to do a tuna mousse for NYE, but for some reason she changed her mind.
my sister's salmon mousse
I wish I had a more precise recipe, but this is one of those that defines my tagline: I don't have time to measure so I just eye-balled it. I promise, there is so much gelatin in this recipe that you don't have to worry about it setting up.
- 2 "regular" cans of olive oil-packed tuna, drained (or equivalent amount of salmon, smoked salmon, ham etc.)
- juice of half a large Meyer lemon (or one small one) plus a little zest
- 2 packets of Knox gelatin dissolved in 2 shots of hot water (I used an italian gelatin cube which is blended with bouillion, but that is near-impossible to find here)
- a scant cup of mayonnaise (a couple of hefty dollops)
- salt and finely-ground pepper, white pepper if possible
- 1/2 pint of heavy whipping cream, whipped until soft peaks form
- 4 green olives sliced into rings (I used anchovy-stuffed olives or capers to garnish
In a Cuisinart, whiz tuna, lemon juice, and lemon zest until very smooth (think baby food consistency). Add mayo and dissolved gelatin mixture (you don't have to use all of it). Whiz until well-combined. Check for salt and pepper. Transfer tuna mixture into a large mixing bowl.
Fold half the whipped cream into the tuna mixture. Blend well. Incorporate the rest of the whipped cream into the tuna mixture.
Line the bottom of a ring mold with olive slices (or capers) and carefully transfer mousse into the ring mold. Refreigerate at least 4 hours or over night until set. Unmold and serve with crackers.
Note: If you don't have a mold or don't want to fuss with that, just pour the mixture into several pretty bowls and set those around your party. Garnish when serving.