STREAMING NOW: Nigella: At My Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Lovey, creamy, tomatoey, mousse with a perfect salmon-pink appearance. Looks really fancy for guests if set in a fish-shaped mould and once unmoulded, garnished with a few prawns and lemon slices. Keeps for at least 3 days in the refrigerator. Preparation time does not include chilling/setting time.”
READY IN:
30mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine gelatine and 100 ml water in a bowl placed over a container of boiling water and mix until dissolved.
  2. In a separate pan bring the soup to a boil and stir until thickened.
  3. Add gelatine to soup and allow to cool.
  4. Add all other ingredients and pour into an oiled (preferably fish-shaped) mould.
  5. Allow to set completely in the fridge.
  6. Turn out on a platter and garnish with prawns and lemon slices.
  7. Serve with crusty bread or melba toast.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: