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Shellfish Aspic
Ingredients
100 g Mussels, cooked and shelled 100 g Shrimp, cooked and peeled 100 g Canned clams, chopped 1 bunch Dill 6 DL Dry white wine 1 sheet Gelatin 4 Tbsp Masago caviar (or other type)
- Soak gelatin in cold water.
- Heat the wine and add the gelatin.
- Cover mould with thin layer of mixture and chill to congeal.
- Arrange shellfish in mould and season with salt, pepper, and dill.
- Pour remainder of mixture into mould or until the shellfish are covered.
- Chill.
- Remove from mould by sinking mould briefly into hot water.
- Serve on salad greens with tomatoes, sour cream and masago.
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