The gateway to the freshness of the North


Whelk aspic

250 ml (1 cup) Cold water
(1 sachet) Unflavored gelatin
125 ml (1/2 cup) Chopped green pepper
125 ml (1/2 cup) Chopped red pepper
125 ml (1/2 cup) Chopped shallots
1 x 250 g package Cream cheese
2 x 5 oz. cans Sliced whelks
125 ml (1/2 cup) Mayonnaise
125 ml (1/2 cup) Natural yoghurt
5 ml (1 teaspoon) Thyme
1. Mix together water and gelatin.
2. Melt the gelatin in the water at a low temperate, stirring constantly.
3. Remove from heat and add all other ingredients.
4. Pour into an aspic mould (oval or any other type) and refrigerate for a minimum of 4 hours.
5. To facilitate removal from the mould, soak the mould for 10 to 15 seconds in hot water.
6. Serve on crackers or crusty bread.

Source: Saveurs d'ici