Smoked Mackerel Mousse Recipe
Ingredients
| Gelatin | 15 Gram | |
| Chicken stock | 250 Milliliter | |
| Smoked mackerel - 225 g/1/2 lb., skinned, boned and flaked | ||
| Cauda cheese - 75 g/3 oz., grated | ||
| Butter | 15 Gram | |
| Lemon juice - 1.5 x 15 ml spoons/1 1/2 tablespoons | ||
| Ground black pepper | 1 To taste | |
| Parsley - 1 x 15 ml spoon/1 tablespoon, freshly chopped | ||
| Lemon slice | 1 (For garnishing) | |
| Cucumber - few slices, for garnishing | ||
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.
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.
Chef
