Smoked mackerel mousse
from 1 vote
Dutch, English, Scandinavian
Ingredients for the mousse
oz (170 g)
warm smoked mackerel
oz (85-110 g)
creme fraiche or soured cream
fresh dill weed
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.
: no heat treatment
Food allergy & intolerance information
creme fraiche, dill weed, mackerel, smoked, soured cream
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