Seafood Aspic

Hello Fishies!

Some of you may already love aspic, some of you may have seen it and passed it by. If you have not tried this fabulous treat, I urge you to do so as soon as you can!

Here are two recipes:

Aspic Salad

• 1 large can tomato/vegetable juice
• 2 packets Knox gelatin
• 3 hard cooked eggs, chopped
• Green onions to taste, chopped
• 1 cup chopped celery
• 1 small can shrimp or crab, drained

Dissolve gelatin in 1/2 cup juice. Heat rest of juice and add softened gelatin, stirring to dissolve. If you prefer, add tabasco sauce and parsley to taste. Add remaining ingredients after cooling juice mixture. Mix well and pour into an oiled mold. Serve with a dollop of mayonnaise on lettuce.

Shrimp Aspic

1 tablespoon plain gelatin

4 tablespoons cold water

1 lemon, juice of

3/4 cup mayonnaise (use a good quality)

1 1/2 cups cooked shrimp, shelled

12 stuffed olives, sliced

3/4 cup celery, finely diced

salt, to taste

1 canned pimiento, minced

1 1/2 teaspoons green onions, finely minced

2 eggs, hard cooked, peeled and chopped

Soften gelatin in cold water for five minutes, then heat to melt completely.

Add lemon juice and cool.

Before it congeals, add mayonnaise, salt to taste and mix well.

Add remaining ingredients, mix thoroughly but lightly to preserve the shape of the shrimps.

Lightly spray mold with cooking spray (or lightly oil with vegetable oil) and transfer mixture to mold.

Chill until firm.

Unmold onto salad greens.

Serve with additional mayonnaise.

*****

My favorite is a variation of the second recipe as I was taught by a dear Norwegian friend of mine. Not only is it heavenly to eat, it is beautiful to look at as well. In the second recipe mayonnaise is not added to the mixture, instead ¾ cup of white wine, clarified fish, shrimp or chicken stock is substituted. The eggs are sliced and arranged around the mold along with the shrimp and added crab legs so that they show when it is removed from the mold.

Happy Mother's Day!

Stay tuned!

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