Smoked mackerel mousse is an extremely simple and quick dish to make. Especially if you are not into smoking of food products yourself. So for this recipe we use store bought smoked mackerel.
The only two other ingredients you need are creme fraiche (or soured cream) and fresh dill weed.
Voila, it is that simple!
In essence this is a very quick and simple recipe. Before, I have experimented with making a bechamel sauce and then combining that with the smoked mackerel pieces and whipped cream and dill. Although certainly acceptable, I find the combination of soured cream and smoked fish yielding the best taste and moreover is the easiest to make. Cream allows for the delicate smoked flavor of the fish to come through. Do use salt or even pepper sparingly.
Ensure that the smoked fish is cut into smaller pieces and check for any bones that may have remained. Use so much creme fraiche or soured cream that the mixture is pretty stiff, not very fluid. This may mean to take 2 parts fish and 1 part cream.
Wash and dry the dill weed and remove any stems. Then cut it very fine and mix with the fish/cream mixture.