Making the mousse

• Wash the dill weed and dry it in a herb centrifuge. take the leaves from the stems and cut the leaves fine. Discard the stems
• Take the smoked mackerel and make it lose with a fork or knife. Check carefully if there are any remaining bones in the smoked flesh.
• To the smoked mackerel pieces add spoon by spoon the creme fraiche and mix vigorously with a fork. Make it a smooth mousse, although small chunks of mackerel are fine to remain
• Mix in the dill weed and mix again
• For best results let the mixture rest for a half day. Any resting time will benefit the taste.