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)

  1. Soak gelatin in cold water.
  2. Heat the wine and add the gelatin.
  3. Cover mould with thin layer of mixture and chill to congeal.
  4. Arrange shellfish in mould and season with salt, pepper, and dill.
  5. Pour remainder of mixture into mould or until the shellfish are covered.
  6. Chill.
  7. Remove from mould by sinking mould briefly into hot water.
  8. Serve on salad greens with tomatoes, sour cream and masago.
Eyravegur 16
680 Þórshöfn

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