- 1
envelope unflavored gelatin
- 1/4
cup cold water
- 1/2
cup boiling water
- 1/3
cup mayonnaise or plain yogurt
- 3
Tablespoons fresh dill, shopped
- 1
Tablespoon grated onion
- 1/2
Tablespoon lemon juice
- 1/2
Tablespoon lime juice
- 1/4
teaspoon cayenne pepper
- 1/4
teaspoon paprika
- salt
and pepper to taste
- 1
cup smoked trout, flaked
- 1
cup smoked shrimp, finely chopped
- 1
cup heavy cream
In
a large bowl, soften the gelatin in the cold water. Stir in
the boiling water and stir until the gelatin is dissolved. Add
the mayonnaise (or yogurt), dill, onion, lemon and lime juices,
cayenne pepper, paprika, and salt and pepper and whisk until
blended. Divide this mixture into two separate bowls. Fold the
smoked trout into 1 bowl; fold the smoked shrimp into the other.
Whip the cream to soft peaks and fold 1/2 into each bowl.
Layer
the 2 mousses in separate molds or 1 large clear glass bowl.
Chill overnight, covered. Unmold and garnish with marinated
tomato salad, dill, and crackers.
Serves:
8 to 10.
