Gefilte Fish Mousse

Course : Seafoods
Serves: 6
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6 ounces unflavored kosher gelatin
1/2 cup white kp wine
24 ounces gefiltefish -- drained, save broth
1/2 cup mayonnaise
1 tablespoon chopped chives
1/2 teaspoon vinegar
1 jar horseradish sauce

Preparation / Directions:

Lightly grease a 1-1/2 qt mold. Soften gelatin in the wine. Add the fish broth and heat until the gelatin dissolves. Cool. Process the mayonnaise and gelatin mixture. Add the gefilte fish, 4 pieces at a time, and blend all together. Add the chives and vinegar; pulse to incorporate. Pour into the mold and chill well. Prior to serving, unmold, slice and serve with horseradish sauce (*see separate recipe).


Nutritional Information:

227 Calories (kcal); 18g Total Fat; (67% calories from fat); 10g Protein; 8g Carbohydrate; 40mg Cholesterol; 698mg Sodium

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