Seafood Recipes

ENTREE: Light California Albacore Mousse

1 can reduced fat, condensed cream of mushroom soup
1 envelope gelatin
2 Tbsp. cold water
3/4 cup nonfat mayonnaise
8 ounces light or neufachåtel cream cheese
1 cup celery, minced
1/2 cup white onion, minced
1/2 pound cooked California albacore, flaked
1/2 tsp. liquid smoke (optional)

Dissolve gelatin in water. Warm undiluted soup in a small saucepan and stir in gelatin mixture. Remove pan from heat and mix in remaining ingredients. Pour mousse mixture into a mold, cover with plastic wrap and chill in the refrigerator until firm. Before serving, unmold onto a serving platter and garnish. Serve with crackers or sliced baguette rounds.

Nutrition (per 1/4 cup serving): calories 83; protein 6 gm; carbohydrate 6 gm; fat 4 gm; cholesterol 15 mg; sodium 319 mg

Preparation hint: For tailgate parties or picnics, line the mousse mold with plastic wrap before pouring the mousse mixture into the mold. Transport in the mold. The mousse will not only arrive intact but will easily slip from the mold when serving.


Light & Tasty Tailgate Mousse

Another tailgate crowd pleaser that is equally at home by the hearth, Light California Albacore Mousse looks and tastes sinfully rich. But it's not! And this elegant, easy, low-cal hors d'oeuvre may be prepared in advance.

To keep the mousse and other perishables as cold as possible while transporting and serving outside, fill a ziplock bag with ice and place it in the bottom of the cooler or basket. You can cover the bag of ice with a cloth napkin, then place the mold or dish containing the mousse on top. A common­sense tip that bears repeating, perishables (including ice) last longer when kept in the shade.


California Seafood Council, PO Box 91540,		Santa Barbara, CA 93190 +1-805-569-8050