Starters

Salmon and Prawn Domes

Name: Salmon and Prawn Domes
Prep time: 15 min
Cook time: 1 min
Total time: 46 min
Yield: 6 pieces
Ingredients: 3 gelatine leaves (about 3 g); 200 g (7 oz) peeled cooked prawns; 160 g (5 1/2 oz) canned cooked salmon, drained; 10 ml (2 tsp) mustard; Salt and pepper; 180 g (6 1/4 oz) soft cream cheese; 6 slices of toasted sandwich bread

A cold starter of prawns, salmon and cream cheese blended into a smooth mousse and set with a little gelatine on a slice of toast. The Extra Chef does the blending without power, and the Mini Football Mould shapes six neat domes that turn out after a short spell in the freezer.

In brief Salmon and Prawn Domes is a starters recipe cooked in the Tupperware Silicone mould. It takes 46 minutes in total and serves 6 pieces.

Total time: 46 min
Prep: 15 min
Cook: 1 min
Rest: 30 min

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Product usedTupperware Silicone mould

Tupperware Silicone mould recipes (102)See the product ↗

+ Tupperware Extra Chef, Tupperware MicroCook Pitcher

Ingredients

6pieces

3 gelatine leaves (about 3 g)
200 g (7 oz) peeled cooked prawns
160 g (5 1/2 oz) canned cooked salmon, drained
10 ml (2 tsp) mustard
Salt and pepper
180 g (6 1/4 oz) soft cream cheese
6 slices of toasted sandwich bread

Method

Soak the gelatine leaves in a bowl of cold water.
Blend the prawns, salmon, mustard, salt and pepper finely in the Extra Chef. Add the cream cheese and mix 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 and stir it into the mousse.
Set the Mini Football Mould on a flat, rigid surface and fill the cavities with the mousse, pressing it down well as you go.
Close each cavity with a slice of toast cut to size and freeze for about 30 minutes, or refrigerate for 2 hours.
Turn the domes out carefully, toast side down. Serve with a green salad dressed with a dill vinaigrette, if you like.