Lekker Vis in Jelly (Fish in Jelly Mould)
Lekker Vis in Jellie
A South African retro-style chilled canapé that combines savoury fish salad with a decorative jelly layer. It looks great as a buffet centrepiece.
Ingredients
- 1 kg cooked white fish
- Juice of 1 lemon
- Salt and black pepper
- Pinch of Aromat
- A few drops Tabasco (optional)
- 25 ml powdered gelatin (or sheets equivalent)
- 100 ml cold water
- 250 ml mayonnaise
- 1 packet green jelly (gelatine dessert mix)
- 250 ml boiling water (to dissolve the green jelly)
- 150 g soft cottage or cream cheese
Method
- Cook the fish in the lemon juice (or poach with lemon). Drain and flake finely. Season with salt, pepper, Aromat and Tabasco.
- Soak the powdered gelatin in 100 ml cold water according to packet instructions.
- Separately dissolve the green jelly powder in the boiling water; allow to cool slightly.
- Mix the soaked gelatin with the mayonnaise, then fold into the flaked fish.
- Press the fish mixture into a long rectangular glass dish lightly sprayed with nonstick spray; smooth the top and chill until fairly firm.
- Once set, spread the soft cheese evenly over the top. Make gentle wave marks with a fork.
- Ladle the slightly cooled green jelly over the cream cheese — pour over the back of a spoon to avoid disturbing the surface.
- Chill until the jelly is fully set. Cut into blocks to serve.
- Garnish with a twisted lemon slice and serve with leaf salad and gherkins.