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1
Hard boil eggs for 9 minutes, and place under running cold water.
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2
Defrost scrimp, and place in colander to drain. I usually squish them gently to get as much water off as possible.
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3
Open and drain tuna cans, and pour content into a large bowl.
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4
Using hand mixer mix with half the sour creme, you can use creme fraiche instead.
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5
Peel hard boiled eggs, and using egg slicer, first slice one direction, and careful turn sliced egg, and slice the other direction, so you have these long chopped egg pieces, you can of course also do this by hand.
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6
Carefully fold eggs and scrimp into tuna mix.
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7
In a different bowl mix chopped tomatoes, and the other half of the sour creme, mustard powder, salt and pepper.
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8
Reserving 100 ml of the juice from the tomatoes, in a cup measure cup.
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9
Gently fold the tomato mix into the tuna mix.
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10
Dissolve gelatin powder according to package direction, and using the reserved tomato juice, pour this into the dissolved gelatin, with whisking, to cool it abit.
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11
Pour gelatin and tomato mix into tuna mix with you stir, it will set rather fast.
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12
Rinse form with cold water, don't dry them.
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13
Pour tuna mouse into forms, cover with wrap and place in refrigerator for at least 5 hours.
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14
For serving:.
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15
On a serving platter cover with spinach leaves.
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16
Fill the sink with hot or almost boiling water, run a butter knife around the edge of the mouse pan and then gently dip the fish form in the hot water for about 15 sec, and quickly turning the pan over, on top of the spinach leaves.
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17
Decorate with lemon wedges.
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18
If using fish pans, gently pres the black olives into the mouse, where the eyes would be.
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19
Serve with dinner rolls or baguette slices.
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20
Enjoy.
