Seafood Spread with Lemon Dill Mayonnaise

By Chef_Madel

Delight seafood lovers with this delicious appetizer. Serve with fresh bread, crackers or melba toast.

Ingredients

• Lemon Dill Mayonnaise:
• 4 egg yolks
• 1/4 tsp (1 ml) each paprika, salt and freshly ground pepper
• 1 cup (250 ml) milk or light cream
• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 can (7 3/4 oz/220 g) salmon, drained and flaked
• 1 can (4 oz/113 g) salad shrimp, drained
• 1 can (6 1/2 oz/184 g) white tuna, drained and flaked
• 1 cup (250 ml) light cream
• 1 tsp (5 ml) anchovy paste (optional)
• 2 tbsp (25 ml) chopped fresh dill
• Lemon Dill
• Mayonnaise
• (recipe follows)
• 1 egg yolk, at room temperature
• 1/4 tsp (1 ml) dry mustard
• 1/4 tsp (1 ml) salt
• 1 tbsp (15 ml) tarragon vinegar
• 1 tbsp (15 ml) lemon juice
• 1 cup (250 ml) olive or vegetable oil
• 2 tbsp (25 ml) chopped fresh dill

Preparation

Step 1

In heavy saucepan, beat together egg yolks, paprika, salt and pepper, whisk in milk until blended. Cook over medium heat, whisk in milk until blended. Cook over medium heat, whisking constantly, until mixture begins to thicken. Remove from heat.

Sprinkle gelatin over water; let stand until softened. Stir into milk mixture, heating gently if necessary to dissolve gelatin. Stir in salmon, shrimp, tuna, cream and anchovy past (if using).

Grease a 4-cup (1 L) ring mould and sprinkle with dill to lightly coat sides and bottom. Spoon in seafood mixture. Cover and refrigerate until firm, about 4 hours or overnight. Unmould onto serving plate; spoon Lemon Dill Mayonnaise into center.

Lemon Dill Mayonnaise:
Using food processor or blender, beat egg yolk until lemon-colored. Blend in mustard, salt, vinegar and lemon juice. With machine running, pour in oil in thin steady stream until well blended and mixture is thickened. Stir in dill. Cover and refrigerate until serving time. Makes about 1 cup (250 ml).