Brigitte's Shrimp or Tuna Mousse

This retro seafood mousse is straight out of a 1960s cocktail party spread, and honestly, it deserves a comeback. Cream cheese melted into undiluted tomato soup creates the rich, tangy base, while gelatin sets everything into a sliceable mold that holds its shape on a platter.

You can use either shrimp or canned tuna, which makes this flexible for whatever’s in the pantry. Finely chopped bell peppers, celery, and grated onion add crunch and freshness to balance the richness of the cream cheese and mayo.

Worcestershire sauce and paprika are the seasoning backbone. They add savory depth without overpowering the seafood. The mousse needs to chill until fully set, so plan ahead.

Pro Tips

• Oil the mold well with vegetable oil or cooking spray. A poorly oiled mold means a mousse that sticks and breaks apart when you unmold it.
• Make sure the cream cheese is fully dissolved into the hot soup with no lumps. Undissolved pieces create an uneven texture in the finished mousse.
• Cool the soup-cheese mixture before folding in the mayo, seafood, and vegetables. Folding into hot liquid will make the mayo separate and the vegetables go limp.

Variations

• Use crab meat instead of shrimp or tuna for a more upscale version.
• Add a squeeze of lemon juice and fresh dill for a brighter, more modern flavor.
• Serve unmolded on a platter surrounded by crackers, cucumber rounds, and endive leaves for scooping.