Smoked Mackerel Cream with Redcurrants
Smoked mackerel cream with redcurrants is a delicate and flavorful dish, perfect for lovers of smoky and fruity flavors. It is ideal as a starter or to accompan
Smoked mackerel cream with redcurrants is a delicate and flavorful dish, perfect for lovers of smoky and fruity flavors. It is ideal as a starter or to accompany a main course.
Time
27 min. =
15 min. +
12 min.
Utensils
1 sauce pan1 blender1 glass bottle 1l1 plate
Ingredients for 4 parts
- 125 g. butter
- 10 ml. frying oil
- 30 ml. whole milk
- 2 ml. crème fraîche
- 4 ml. jus de citrons verts
- 125 g. gooseberries
- 2 c. à c. dill weed
- 4 egg white
- 300 g. mackerel fillets
- 2 c. à s. gelatin
Steps
- Place the lemon juice in a small saucepan, add the gelatin, let it swell for 2 minutes, then heat over very low heat, stirring constantly until dissolved.
- Remove the skin and bones from the mackerel fillets. Blend the flesh in a mixer, add the fermented milk, chives, dill, and dissolved gelatin. Run the mixer until you get a rather liquid, homogeneous puree.
- Wash the redcurrants, pat them dry, and remove the stems. Grease a mold or small terrine.
- Pour a layer of mackerel cream into the mold. Sprinkle with a few redcurrants and continue until the cream and redcurrants are used up.
- Place the mold in the refrigerator until the jelly sets, then unmold and serve with a leafy salad.