Creamy fish mousse
0.8k 20 минут 8 порции
Really festive dish. We can say, fine, and very nice, it is not troublesome snack. Cooked very simply, and the impression overwhelming. For all lovers of smoked and salted fish. The use of cold smoked mackerel really enriches the taste, making it deep and rich. Recommend!
Ingredients for Creamy fish mousse
- Mackerel - 100 g
- Salmon - 100 g
- Sour cream - 250 g
- Cream - 50 ml
- Gelatin - 5 g
- Lemon peel - 1 tbsp
- Black pepper - 1 depot.
Step by step instruction of cooking Creamy fish mousse
A rectangular cake tin with cling film.
Fat sour cream put in a bowl and whisk until thick. To the state of thick cream whip is not necessary.
If you are unable to find such a greasy cream, you can use 125 g of sour cream 25% fat 125 g creamy curd cheese-type Almette or Hochland.
With lemon remove the zest grater, dill grind.
Both types of fish cut into small cubes.
Gelatin pour in the whipped cream and spread by profit center, 10-15 seconds at full power.
In whipped cream add the fish, lemon zest, dill and cream with gelatin.
Salt is not advised, if only slightly.
Mix well and sprinkle black pepper
Put into the form, level surface and repeatedly pounding the bottom of the table to the ground a bit rammed.
Cooled in the refrigerator 8 hours.
Using film, take out the mousse from the mold.
Cut into portioned pieces and decorate. The mousse is gentle and it has cut into not too thin slices. It is very tasty!