Prawn and Salmon Mousse with Cucumber Spaghetti

Prawn and Salmon Mousse with Cucumber Spaghetti

Impress your dinner guests or that special someone with this delicious mousse.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (15 ratings made) Rate
Serves: 10 person(s) Change

Preparation Time: 35 mins
Extra Time: 9 hrs
(overnight refrigeration and 1 hr. standing)

Yield: 10 x slices

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 1 (16 oz) can red salmon, drained and rinsed
  • 2 Tbsp unflavored gelatin
  • 3 Tbsp warm water
  • 17 1/2 oz cooked prawns, peeled and chopped
  • 1 1/2 Tbsp chopped chives
  • 1 Tbsp chopped parsley
  • 6 spring onions, chopped
  • 2 Tbsp lemon juice
  • 1 cup low-fat mayonnaise
  • 1 cup plain lowfat yogurt
  • 1 dash of tabasco sauce
  • 1 1/2 tsp lite salt, divided
  • 1/4 tsp freshly ground pepper, or to taste
  • 1 cucumber, peeled

Directions:

MOUSSE: Remove skin and bones from the salmon, break up the flesh.

Dissolve gelatin in warm water; set aside. Add the prawns, chives, parsley, spring onions, lemon juice and dissolved gelatin. Mix well. Add mayonnaise and yogurt and combine well. Add 2 or 3 drops of Tabasco sauce, 1/2 teaspoon salt and the ground pepper.

Lightly oil a 10-inch X 3.5-inch oblong cake pan and spoon in the mixture. Cover with plastic wrap and refrigerate overnight.

CUCUMBER SPAGHETTI: Cut cucumber in half lengthwise and remove the seeds. Cut the cucumber into very fine strips and place in a colander. Sprinkle on the 1 teaspoon remaining salt and allow to stand for one hour to drain before serving, pressing down well to expel any fluid. Pat dry on paper towels. Serve mousse with cucumber spaghetti.