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What You Need:
(To Serve: 12 to 16)
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2 tablespoons unflavored gelatin
¼ cup cold water
2 cups boiling water
½ cup tarama (4 ounces)
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 cup fresh bread crumbs dash of cayenne
½ cup grated onion salt to taste
4 black olives, pitted
4 ounces pimiento
8 ounces cream cheese
2 cups chopped parsley, whole olives, and pickles for garnish
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Translate this recipe:
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| How To Cook: |
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1. Chill a metal 6-cup fish mold in the freezer. Sprinkle gelatin over ¼ cup cold water to soften. Add the boiling water and stir until gelatin dissolves. Put in the refrigerator to cool, about 5 minutes. (Do not allow gelatin to set.)
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2. Blend tarama, mayonnaise, lemon juice, breadcrumbs, cayenne, onion, and salt in a blender or electric mixer. Mix 1 cup of gelatin liquid into tarama mixture and put in refrigerator. Cut olives into slices and pimientos into narrow strips.
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3. Pour ½ cup of gelatin liquid into fish mold and tip it to spread into all the crevices. Arrange olive and pimiento slices as scales, eyes, and tail. Place mold in freezer for 15 minutes. Pour ¼ cup more of gelatin mixture into mold and return to freezer.
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4. Beat or blend cream cheese and add remaining ½ cup gelatin liquid to it. Place in refrigerator for 15 minutes. Do not let it set completely. Spread cheese mixture over bottom and sides of mold.
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5. Return to freezer for 15 minutes to set: Fill mold with tarama mixture. Refrigerate to set for 4 hours, or overnight. Chill serving platter in refrigerator.
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6. To serve, dip bottom of mold in hot water. Place serving platter over mold and turn mold over quickly. Garnish with chopped parsley, olives, pickles and any other vegetables desired. Serve with bread or crackers.
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