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JWOLFF
Mackerel mousse
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Ingredients
Directions
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Grind the mackerel, anchovies, chilli, lemon zest and juice in a food processor to a fine mixture and put in the refrigerator.
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Beat the egg white with a pinch of salt.
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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.
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Carefully sprinkle the egg white foam until everything is evenly distributed.
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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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Nutrition
135Calories
Sodium0% DV0g
Fat18% DV12g
Protein14% DV7g
Carbs0% DV0g
Fiber0% DV0g
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