Filter
Reset
Sort ByRelevance
JWOLFF
Mackerel mousse
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
10 minSmall disheggplant, roasted peppers, garlic, Red pepper, olive oil, lemon juice,eggplant-paprika chicken
-
35 minSmall dishself-raising flour, full yogurt, dried rosemary, black olive, olive oil, coarse sea salt, cucumber, Greek yoghurt, olive oil, garlic, fresh mint,olive rolls with tzatziki
-
25 minSmall dishgelatin, baking flour, beet juice, sour cream, creme fraiche, cayenne pepper, paprika, dark rye bread, raw ham, chives,cauliflower beetroot mousse with roasted ham
-
30 minSmall dishflour, baking powder, sugar, butter, milk, vanilla essence, sunflower oil, cinnamon powder, chocolate paste,churros
Nutrition
135Calories
Sodium0% DV0g
Fat18% DV12g
Protein14% DV7g
Carbs0% DV0g
Fiber0% DV0g
Loved it