Cucumber Aspic Salad with Shrimp
Cucumber aspic with shrimp is a perfect light salad on a hot summer day or a great accent to dinner or lunch
at any time of the year.
In Norway, we enjoy shrimp, but we usually often buy it in the shell, freshly cooked and ready to eat. Yum.
2 tablespoons plain gelatin
1/2 cup cold water
1-1/2 cups boiling water
Juice of 2 lemons
1 medium onion graded
Less than 4 cups graded cucumber pulp +
grated onion and lemon juice should = 4 cups
Salt and pepper to taste
Soak gelatin in cold water for five minutes. Add the boiling water, salt, pepper and stir until dissolved.
Add lemon juice, onions and cucumber pulp.
Pour into the fish-shaped mold rinsed in cold water. Chill overnight in the refrigerator. You can also use a ring mold and serve the aspic with a bowl of mayonnaise or a sauce of choice, in the center surrounded with shrimp.
To serve, un-mold the salad on a flat platter garnished with greens. Surround the fish shaped mold with shrimp, lemon wedges and sliced tomatoes or cherry tomatoes. Serve with baguettes and mayonnaise.
As another option, use small round molds and serve on individual luncheon plates garnished with leaf lettuce, shrimp, lemon slices cut in half, tomatoes and mayonnaise.
I am a firm believer in being creative in the kitchen. When food is colorful and attractively arranged, it seem to taste better. I enjoy utilizing all the beautiful colors of vegetables and fruit to color my meals to not only please the eye, but to add great flavors as well.
This seafood salad can be uniquely created by you to please your family and friends when you use your imagination.
Norwegian Recipes after Cucumber Aspic
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