3 tablespoons agar flakes
1/4 cup cold water
1/2 cup boiling water
1/2 cup vegan mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons white onion, minced
1 tablespoon paprika
1-2 dashes hot sauce (I use Tabasco)
2 teaspoons kosher salt
2 tablespoons fresh dill, minced
1 frozen vegan fish, thawed and seaweed skin removed
1 cup heavy vegan whipping cream
crackers, to serve
1. Mix cold water and agar flakes. Add hot water and combine well. Add in mayo, lemon juice, white onion, paprika, hot sauce, salt, and dill. Place in the fridge until other steps are complete.
2. In a bowl, electric mix the heavy whipping cream until fluffy. In a blender, blend the vegan fish. If too dry, add some whipping cream and then blend.
3. Take out mixture bowl from the fridge. Fold the whipping cream and vegan fish mixture into the other mixture with rest of ingredient. Combine well.
4. In an oiled fish mold pan, pour the mixture in. Refrigerate until firm. Once on a plate, decorate with crackers or cucumbers, olives, etc.
Source of recipe: I wrote the recipe. For more information, please go to my blog: http://veganmiss.blogspot.com/2010/06/vegan-retro-salmon-mousse-mold.html