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smoked mackerel mousse ©️ Nel Brouwer-van den Bergh

Smoked mackerel mousse

5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Dutch, English, Scandinavian
Servings 6


Ingredients for the mousse

  • 6 oz (170 g) warm smoked mackerel
  • 3-4 oz (85-110 g) creme fraiche or soured cream
  • 1/2 bunch fresh dill weed
  • a few drops lemon juice (optional)


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.


Method: no heat treatment
Food allergy & intolerance information: fish
Keyword creme fraiche, dill weed, mackerel, smoked, soured cream
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