SEAFOOD MOUSSE

“The trouble is, you think you have time.”  Jack Kornfield

Did I use that quote already?  Well, I have bigger fish to fry.  Actually, smaller fish.  It seems that in a moment of excitement I found canned sardines on sale and stocked up.  Well, there are only three ways that I know how to prepare canned sardines.  Eat out of the can, eat out of a small bowl, and eat off a small plate.  Boring!

I began to hunt for more exciting recipes, hopefully some that I could serve to my husband without him knowing that he was eating sardines, which he claims to hate.  Also, my goal was to re-do recipes so they’d contain only ingredients that I already had on hand.  Here goes!

INGREDIENTS:

1 tbsp unflavored Gelatin

1/4 cup cold water

small tin of sardines, drained

2 T minced onion

2 T fresh parsley

2 T fresh lemon juice

1/2 cup full fat Greek yogurt, Fage’ is my preference

1 t freeze dried dill

S&P to taste

1/4 t sugar

DISTRUCTIONS:

Combine the water and gelatin in a small saucepan.  Gently heat until gelatin dissolves and remove it from the heat.  Allow it to cool and thicken.

In a chopper/food processor combine the sardines, Greek yogurt, lemon juice, parsley, dill, and onion.  Salt and pepper to taste.  Blitz until smooth.  Taste.  I did, and decided that what the mixture needed was a dash of sugar.  I sprinkled about  1/4 t of sugar into the mixture and blended it in.  It made a world of difference.  That’s how the sugar got into the recipe.

Add the gelatin and combine.  Spoon the mixture into a bowl or loaf pan.  Cover and refrigerate overnight.

The mixture will take the shape of the container.  When ready to eat, turn the container upside-down and shake until it releases.  This would be a good time to have a plate under the mousse.

Surround the mousse with crackers or small slices of amazing breads.

sard m

This dish turned out to be absolutely amazing on crackers.

Full disclosure – the sugar and dill were added as an afterthought.  They were not part of my original recipe but seemed to be needed once I had everything mixed together.  A few more sardine recipes that are this tasty and I’ll have more room in my cupboard.

Loveya – The Grandma

 

Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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