Tuna mousse with red onions, dill and caviar

Ingredients for Tuna mousse with red onions, dill and caviar

Instructions for Tuna mousse with red onions, dill and caviar

To prepare the Tuna mousse with red onions, dill and caviar recipe, please follow these instructions:

Tuna, onions, creme fraiche, juice from lemon, caviar and dill are stirred together.

4 leaves of house leaves are soaked in cold water (about 5 minutes)

Knock the water of the house blast. Melt with a few spoonfuls of boiling water, or very shortly in the microwave (DO NOT be hot, just lukewarm!). Pour the blister into the mixture with a thin beam at constant whipping (preferably fast so that it does not stiffen).

Season with salt, pepper and possibly. More lemon juice.

Place in the refrigerator for approx. half an hour.

The rest of the house blossom is softened (melted by the same routine as before)

Whip the cream of foam into the house, stir in the mixture. Place in the refrigerator for a minimum of 2 hours in the desired shape.

Server with flute, dressing servers next door.

Decorate with salad, lemon and shrimps.


tips:
YES have to be used house blas! If you do not want a total floating time, taste. If the picture has not yet come up: I used a round shape with a hole in the middle and decked by putting the shrimp in the hole after the tuna had come out of the mold and on top of the salad, and then with both of the lime around the top.