1 envelope of unflavored gelatin, white
1/3 cup of water (80 ml)
400 g of fresh tuna, cooked and flaked
1 cup of chopped salted fish
2 tablespoons of mustard
1 teaspoon of salt or to taste
2 cups of heavy cream (480 ml)
Crescent salsify and cucumber for garnish
1 envelope of unflavored gelatin, white
1/3 cup of water (80 ml)
400 g of fresh tuna, cooked and flaked
1 cup of chopped salted fish
2 tablespoons of mustard
1 teaspoon of salt or to taste
2 cups of heavy cream (480 ml)
Crescent salsify and cucumber for garnish
In a small saucepan, sprinkle the gelatin over the water and let it hydrate for about 3 minutes
Heat the mixture over low heat, stirring until the gelatin dissolves
Remove from heat and let it cool slightly
In a large bowl, mix well the tuna, salted fish, mustard, salt, and dissolved gelatin
Set aside
In a blender, beat the heavy cream until it forms firm peaks
Add to the tuna mixture, folding gently
Pour into an 8-inch springform pan greased with oil
Refrigerate for at least 2 hours or until firm
Deseed and garnish with salsify and cucumber
291 calories per serving
Aromatic white wine pairings: Marques de Riscal Rueda 95, Spain; Chardonnay Aldonis 94, Italy
High-end wine pairing suggestions: Villard Chardonnay Reserva, Chile; Châteauneuf-du-Pape La Bernardine 95, France
Ultimate luxury wine pairing: Chassagne-Montrachet Louis Latour 1er cru 93, France
