Tunmousse (a la Fionie)
AppetizersServings: 6
Ingredients for Tunmousse (a la Fionie)
Pepper | ||
0.5 | bundle | Radishes |
1 | pinch | Cayenne |
1 | tsp | Dijon mustard |
1 | bundle | Dill |
1 | Lime or lemon | |
1 | tsp | Salt |
2 | tbsp | Freshly squeezed lemon or lime juice |
2 | tbsp | Tomato puree |
2 | can | Tuna in water or oil |
2-3 | stems | Leaf celery |
3 | dl | Sour cream 18% or 38% |
3.5 | Leaf gelatin |
Instructions for Tunmousse (a la Fionie)
To prepare the Tunmousse (a la Fionie) recipe, please follow these instructions:
Let the tuna drip into a sieve. Rinse and chop the dill, but save some twigs to decorate.
Blend tuna with salt, mustard, cayenne pepper, tomato puree, dill and lime / lemon juice to a uniform mass.
Add the cream fraiche and run it quickly.
Taste with More salt, pepper or cayenne.
Soak the house block in plenty of cold water for 5-10 minutes, quench water and melt it in a water bath. Let it cool a little and whip it in the mousse in a thin beam.
If you want celery and radishes in the mousse - as I do - they must be cut into small tern and mixed in now.
Put cold until it's staple.
When serving, turn the mousse onto a dish and decorate with dill and lemon / lime both.
Possibly. Put celery and radishes around.
Can be supplemented with, salad baths, quarters eggs, half cherry tomatoes and bread / flutes.
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