
Chilled Prawn and Salmon Domes on Toast
Prawns, salmon and cream cheese turn here into a smooth mousse, sitting on a slice of toast and held together with a little gelatine. The Extra Chef blends everything with no power needed, while the Mini Football Mould shapes six neat domes, ready to turn out after a brief spell in the cold.
- Total time
- 46 min
- Prep
- 15 min
- Cook
- 1 min
- Rest
- 30 min
Ingredients
Method
Soften the gelatine leaves in a bowl of cold water.
Finely blend the prawns, salmon, mustard, salt and pepper in the Extra Chef. Add the cream cheese and work it in with the paddle.
Squeeze the gelatine lightly, melt it in the Tupperware MicroCook Pitcher 1 l for about 45 seconds at 360 W, then stir it into the mousse.
Set the Mini Football Mould on a flat, rigid surface and fill the cavities with the mousse, pressing down firmly as you go.
Close each cavity with a slice of toast cut to size, then freeze for about 30 minutes, or chill for 2 hours.
Turn out gently, with the toast ending up underneath. A green salad with a dill vinaigrette pairs nicely, if you like.







