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Salmon and Shrimp Igloo

Name: Salmon and Shrimp Igloo
Prep time: 15 min
Cook time: 45 s
Total time: 60 min
Yield: 6 people.
Cuisine: Française
Ingredients: 3 gelatin sheets (± 3 g); 200 g peeled shrimp; 160 g cooked salmon (canned); 10 ml mustard; Salt and pepper; 180 g cream cheese (St Môret, Carré frais...); 6 slices of toasted bread

Discover a fresh and light starter shaped like an igloo, combining salmon, shrimp, and cream cheese, perfect for a refined appetizer or a festive starter.

6 people.

Medium

€€ - €€€

200 kcal/serving

Préparation 15 min

Cuisson 45 s

Repos 30 min

Préparation

Soak the gelatin sheets in cold water (Large Serving Bowl 600 ml).

Finely chop (SuperSonic chopper extra) the shrimp, drained salmon, mustard, salt, and pepper. Add the cream cheese and mix (SuperSonic chopper extra paddle).

Gently melt the slightly squeezed gelatin for about 45 seconds at 360 watts (MicroCook Pitcher 1 l) and stir it into the mixture.

Distribute the mixture into the cavities of the Mini Football Mold, placed on a flat surface (Flexible Cutting Board), pressing down firmly as you fill.

Place 1 slice of toast bread to close each cavity and put in the freezer for about 30 minutes (or 2 hours in the refrigerator).

Carefully unmold and serve with a green salad and a dill-flavored vinaigrette (optional).