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Smoked Mackerel Mousse

Ingredients
  Gelatin 1⁄2 Ounce (15 gram)
  Chicken stock 8 Fluid Ounce (250 milliliter)
  Smoked mackerel 1⁄2 Pound, skinned, boned and flaked (225 gram)
  Gouda cheese 3 Ounce, grated (75 gram)
  Butter 3 Ounce, melted (15 gram)
  Lemon juice 15 Milliliter (1 1/2 tablespoons)
  Freshly ground black pepper To Taste
  Freshly chopped parsley 15 Milliliter (1 tablespoon)
  Lemon slice 1 (for garnish)
  Cucumber slices 4 (for garnish)
Directions

MAKING
1. Add the gelatin to the stock and leave for 5 minutes until spongy, then heat gently until it gets dissolved; cool slightly.
2. In a blender container, combine the stock-gelatin mixture along with the remaining ingredients, except the parsley, and blend to a smooth puree.
3. Add the parsley, and then pour the mixture into a lightly buttered mould or serving dish.
4. Chill in the refrigerator until set.
5. Dip the mould or dish in hot water, invert over a plate and turn out the mousse.
6. To freeze: open (flash) freeze until firm, then wrap in a freezer bag or foil.
7. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
8. To thaw: remove wrappings and place the mousse on a serving platter.
9. Thaw at room temperature for 4 hours.

SERVING
10. Arrange the mousse and garnish with lemon and cucumber slices just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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