Best 5 Tuna And Herring Mousse Recipes
Tuna and herring mousse is a classic appetizer or light lunch dish that is both delicious and easy to make. Made with a combination of flaky tuna, flavorful herring, creamy mayonnaise, tangy lemon juice, and a hint of herbs, this mousse is a perfect blend of textures and flavors. Served chilled, it can be spread on crackers or bread and garnished with fresh herbs or a squeeze of lemon juice for a refreshing and elegant presentation. Whether you are hosting a party or simply looking for a satisfying and healthy snack, tuna and herring mousse is a versatile and crowd-pleasing dish that is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
TUNA MOUSSE: SPUMA DI TONNO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
- Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.
TUNA MOUSSE
This is the most delicious tuna mousse. I got the recipe from a friend after having it at her party and not being able to get it out of my mind. If you like tuna, you will be addicted as well! You've got to try it!
Provided by JiliBean
Categories Spreads
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Warm soup.
- Add softened gelatin.
- Let cool.
- Cream in cream cheese. Then add remaining ingredients.
- Pour into a greased 2-cup mold and chill for 6 hours or more.
- Unmold onto serving platter and serve with crackers and vegetable.
Nutrition Facts : Calories 245.9, Fat 18.6, SaturatedFat 6.8, Cholesterol 45.3, Sodium 569.5, Carbohydrate 9, Fiber 0.3, Sugar 2.3, Protein 11.2
HOWDY'S TUNA MOUSSE
Got this recipe from a good friend who got it from her Mother in law. She served it at a brunch for our sewing group and it made such a hit that everyone asked for a copy of the recipe. Made a very nice brunch type salad/ entree served over a bed of mixed baby greens.
Provided by Pam Ellingson
Categories Tuna Salads
Time 8h10m
Number Of Ingredients 10
Steps:
- 1. Soften gelatin in 1/4c. cold water in a small heatproof bowl for about 10 minutes. Once completely softened, melt the gelatin in the bowl over hot water until liquid. (you can just place the bowl with the gelatin in it into a small pan of simmering water on the stovetop to melt)
- 2. While softening the gelatin, squeeze lemon juice over flaked tuna in a medium/large non reactive bowl. Add olives, cucumber, capers, celery and onion. Set aside without stirring.
- 3. Mix mayo and Miracle Whip together and add melted gelatin, stirring together well. Add to larger bowl with tuna mixture and fold in well, avoiding mushing up the tuna as much as possible.
- 4. Pour into individual ramekins or a 3-4 cup mold and refrigerate until set. Serve cold over mixed lettuce salad greens, with a fresh lemon wedge or in the ramekins with a parsley and lemon garnish.
TUNA MOUSSE
Make and share this Tuna Mousse recipe from Food.com.
Provided by Caryn Gale
Categories Spreads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Flake tuna well and add mayo, tomato paste, and salt and pepper.
- Best if you mix in the food processor.
- Mix gelatin and boiling water.
- Add to tuna mixture, mixing well.
- Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
- Refrigerate overnight.
- Turn out of mold onto bed of lettuce.
- Goes great with crackers or bread.
Nutrition Facts : Calories 51.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 8.8, Sodium 174.2, Carbohydrate 3, Fiber 0.4, Sugar 1.4, Protein 4.5
TUNA AND HERRING MOUSSE
Number Of Ingredients 12
Steps:
- Put the tuna, herring and anchovies in a food processor and pulse to break up the fish. With the machine running, add the butter, balsamic vinegar, soy sauce, cream, garlic and lots of fresh basil leaves, and blend until smooth.
- Stop the machine and scrape down the sides of the processor bowl. Add capers, season with cayenne and black pepper and pulse to blend. 3. Serve at room temperature on toasted bread or crackers together with black and green olives.
- Suggestion: cover and refrigerate the mousse for up to 4 days.
Tips:
- For the best mousse, use fresh, high-quality fish. Frozen fish can be used, but it should be thawed and drained thoroughly before using.
- Be sure to remove all the bones from the fish before cooking. This will help to ensure a smooth mousse.
- If you are using canned fish, be sure to drain it well and remove any bones or skin.
- When making the mousse, be sure to whip the cream until it is stiff peaks. This will help to create a light and fluffy mousse.
- Season the mousse to taste with salt, pepper, and lemon juice. You can also add other herbs and spices, such as dill, chives, or tarragon.
- Serve the mousse immediately or chill it for later. It can be served on crackers, bread, or vegetables.
Conclusion:
Tuna and herring mousse is a delicious and easy-to-make appetizer or snack. It is a great way to use up leftover fish, and it can be customized to your own taste. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that your guests will love.
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