TUNA AND HERRING MOUSSE
Number Of Ingredients 12
Steps:
- Put the tuna, herring and anchovies in a food processor and pulse to break up the fish. With the machine running, add the butter, balsamic vinegar, soy sauce, cream, garlic and lots of fresh basil leaves, and blend until smooth.
- Stop the machine and scrape down the sides of the processor bowl. Add capers, season with cayenne and black pepper and pulse to blend. 3. Serve at room temperature on toasted bread or crackers together with black and green olives.
- Suggestion: cover and refrigerate the mousse for up to 4 days.
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ss Saju
[email protected]This mousse is simply amazing.
Bijoy Malakar
[email protected]I'm going to make this mousse again and again.
Chelsie Setzco
[email protected]This mousse is a must-try for seafood lovers.
Angel Lettie Ngondo
[email protected]I would definitely recommend this recipe to others.
Lord Lamptey
[email protected]This is the best tuna and herring mousse I've ever had.
Azaan Raza
[email protected]The flavors in this mousse are perfectly balanced.
Greg Chamber
[email protected]I love the creamy texture of this mousse.
Collins Ahanonu
[email protected]This mousse is so easy to make, and it's always a crowd-pleaser.
Jade Payne
[email protected]I'm so glad I tried this recipe. It's now one of my favorites.
Oladipupo Olusegun Iyowun
[email protected]This mousse is perfect for a special occasion. It's elegant and delicious.
Sanjeev Thakur
[email protected]I love the combination of tuna and herring in this mousse. It's so unique and flavorful.
Khaby Lame
[email protected]This is a great recipe for a quick and easy appetizer. I served it with crackers and it was a big hit.
MD Hamza
[email protected]I've never been a big fan of seafood, but this mousse changed my mind. It was so creamy and delicious, I could have eaten the whole thing myself.
Evelina Sakaria
[email protected]This mousse was a hit at my dinner party - everyone loved it! It was so light and fluffy, with just the right amount of flavor from the tuna and herring.