Tropical cream salad


    1/2 cup fish fillet, boiled and flaked 
    1/4 kg. small shrimps, deveined, tails intact and boiled 
    2 tbsps. calamansi juice 
    1 tbsp. onion, minced 
    2 tbsps. celery, chopped 
    1/2 cup carrots, shredded 
    1 cup pineapple tidbits, drained, reserve juice 
    1 1/4 cup NESTLE Cream 
    sugar, to taste 
    parsley sprigs, for garnish 
Spaghetti Nests 
    spaghetti, cooked 
    1 tbsp. unflavored gelatin 
    1/2 cup sugar 
    1 cup pineapple juice 


1. To prepare the salad, marinate fish and shrimps in calamansi juice for at least 10 minutes. Toss in the rest of the ingredients. Garnish with parsley sprigs if desired. 2. Salad may be served in spaghetti nests. To prepare, arrange cooked spaghetti in 15 muffin cups to form nests. Dissolve unflavored gelatin and sugar in pineapple juice. Heat just until all of the gelatin is dissolved. Cool then pour about a tablespoon onto each spaghetti nest hold to its shape. Chill until set. Pour salad into nests; chill and unmold before serving.