Grind the mackerel, anchovies, chilli, lemon zest and juice in a food processor to a fine mixture and put in the refrigerator.
Beat the egg white with a pinch of salt.
Stir in the mascarpone in a bowl and pour in the mackerel and dill. Season to taste with salt, pepper and possibly some lemon juice.
Carefully sprinkle the egg white foam until everything is evenly distributed.
Transfer the mousse into a piping bag and use the mousse as a filling for pieces of vegetables such as cherry, cucumber, celery, carrot, halved radishes, bell peppers or a toast.
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