An appetizer on toast with delicate shrimp mousse will "sound" especially well at a festive buffet table. The cooking process is very laborious, but the result is worth it!
You will need:
- 12 slices of wheat bread;
- 12 strips of parchment paper, 3 cm wide;
- 400 grams of peeled shrimp;
- 1/2 bag of gelatin (about 1 tablespoon);
- 200 grams of cream with a fat content of 33% or thick sour cream;
- 1 head of onion;
- 2 cloves of garlic;
- 2 tablespoons of olive oil;
- 1 lemon (juice and grated zest);
- 1 bunch of green onions;
- salt, ground pepper - to taste;
- for decoration - capers, currant berries on twigs, lemon, parsley and dill, red caviar, boiled shrimp.
Form round toasts from slices of bread, fry them on both sides in 1 tablespoon of butter. Lay on a large dish, wrap each piece with a strip of paper so that the sides are obtained, fasten (bend) the paper.
Grind the shrimps with a blender. Fry finely chopped onions and garlic in the remaining oil, add chopped shrimp, fry and then cool. Pour in lemon juice, add grated zest, finely chopped green onions, salt, pepper and mix.
Dissolve gelatin in 1/2 cup of cold boiled water. Beat the cream, combine with gelatin, pour everything into the shrimp mass and beat everything again. Gently spread the mousse over the toast in parchment paper cups. Put in the refrigerator for a few hours to freeze the mousse. Before serving, remove the paper strips, garnish the toast with thin lemon slices, berries, herbs, capers, shrimps and caviar.
