Seafood Mousse

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
1 tablespoon lime juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
2 cups fish (halibut, salmon or tuna), drained and finely chopped
1 tablespoon capers, chopped
2 tablespoons chopped parsley
1/8 teaspoon dried tarragon
1/8 teaspoon dried crushed marjoram
1 cup heavy cream, whipped
Carrot strips and sliced olives (optional)

Soften gelatin in cold water; add boiling water and stir until gelatin dissolves. Cool. Add mayonnaise, lime juice, onion, salt and pepper; mix well and chill until mixture begins to set. Fold in fish, capers, parsley, tarragon, marjoram, and whipped cream. Pour into an oiled fish mold and chill until firm. Unmold on serving platter and, if desired, garnish with carrot strips and stuffed olive slices.

Serves 6 to 8
Preparation time: 1HR.
Approximate calories per serving… 275

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©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A

2 thoughts on “Seafood Mousse

  1. Pingback: Meat Loaf: 1967 – The Past is a Foreign Pantry

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