Seafood mayonnaise with tomato aspic

Name: Seafood mayonnaise with tomato aspic
Yield: Serves 6
Ingredients: 1×1 lb (454 g) packet frozen peeled prawns, thawed; 4 rounded tablespoons mayonnaise; 4 tablespoons tomato ketchup; 4 tablespoons double cream; salt and freshly milled pepper; salt and freshly milled pepper; 1 teaspoon Worcestershire sauce; squeeze of lemon juice; chopped parsley, to garnish; juice of ½ lemon; 1 tablespoon water; 2 level tablespoons powdered gelatine; 2×14 fl oz (415 ml) tins tomato juice; 1 level teaspoon castor sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

1×1 lb (454 g) packet frozen peeled prawns, thawed
4 rounded tablespoons mayonn

Fish course
Pescatarian

Method

Drain the prawns thoroughly, otherwise the juices will dilute the dressing. Combine the mayonnaise, tomato ketchup, cream and Worcestershire sauce in a mixing bowl and add a squeeze of lemon juice to sharpen the flavour. Chill for at least 1 hour so flavours combine.

Put the lemon juice and water for the tomato aspic into a teacup, sprinkle in the gelatine and leave to soak for 5 minute