Tunmousse (a la Fionie)

Ingredients for Tunmousse (a la Fionie)

Instructions for Tunmousse (a la Fionie)

To prepare the Tunmousse (a la Fionie) recipe, please follow these instructions:

Let the tuna drip into a sieve. Rinse and chop the dill, but save some twigs to decorate.

Blend tuna with salt, mustard, cayenne pepper, tomato puree, dill and lime / lemon juice to a uniform mass.
Add the cream fraiche and run it quickly.
Taste with More salt, pepper or cayenne.

Soak the house block in plenty of cold water for 5-10 minutes, quench water and melt it in a water bath. Let it cool a little and whip it in the mousse in a thin beam.

If you want celery and radishes in the mousse - as I do - they must be cut into small tern and mixed in now.

Put cold until it's staple.

When serving, turn the mousse onto a dish and decorate with dill and lemon / lime both.
Possibly. Put celery and radishes around.
Can be supplemented with, salad baths, quarters eggs, half cherry tomatoes and bread / flutes.