A striking centrepiece for a summer buffet, Jellied Fish Mould is surprisingly quick and easy to make. Any fish may be used, but cod, haddock or salmon would be especially good.
2 lb. cooked fish, skinned, boned and flaked
2- teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh chives
1 oz. gelatine
4 fl. oz. hot fish stock
1 crisp lettuce, washed and shredded
8 stuffed olives, sliced
1 egg yolk
½ teaspoon salt
1 teaspoon paprika
1 teaspoon prepared mustard
5 fl. oz. olive oil
3 teaspoons white wine vinegar or lemon juice
5 fl. oz. sour cream
First make the mayonnaise. Place the egg yolk, salt, paprika and mustard in a small mixing bowl. Using a wooden spoon, beat the ingredients until they are thoroughly blended.
Add the oil, a few drops at a time, beating constantly. After the mayonnaise has thickened, the oil may be added a little more rapidly. When all the oil has been added stir in the vinegar or lemon juice and the sour cream.
In a medium-sized mixing bowl, combine the fish, salt, pepper and chives. Beat in the mayonnaise.
In a small mixing bowl, dissolve the gelatine in the fish stock, stirring constantly.
Stir the dissolved gelatine into the fish mixture.
Rinse out a fish or ring mould with cold water and pour the fish mixture into the mould.
Place the mould in the refrigerator and leave for at least 2 hours, or until it is cold and set.
To turn the mould out, quickly dip the base of the mould in hot water and turn it out on to a flat serving dish.
Surround the mould with the shredded lettuce and arrange the sliced stuffed olives on top.
Serve at once.