Smoked mackerel mousse
Serve with thin carrot puree or any other vegetable sauce
Ingredients
- ca. 350 g smoked mackerel
- a handful of fresh dill leaves, chopped
- 1 tsp lemon juice
- 150 g crème fraiche
- salt and white pepper
- 100 ml whipping cream
- 1 sachet powdered gelatin
Method
- Skin and debone the mackerel, tear flesh into pieces. Add dill, lemon juice and crème fraiche, puree the mixture. Pass through a sieve, season to taste. Dissolve gelatin in a little water and slowly add to the mackerel puree while stirring. Whip the cream, then fold into mackerel mixture. Put in fridge to set.