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Smoked fish mousse

updated

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Ingredients for 6 servings:

  • 200 g QimiQ
  • 200 g cream cheese (plain or with horseradish)
  • lemon juice
  • dill
  • salt and pepper
  • e.g. horseradish (Kren)
  • 150 g smoked fish, e.g. salmon or trout
  • 120 g cream

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Whisk the QimiQ until smooth and stir in the cream cheese, lemon juice, dill, and seasoning. Finely chop the smoked fish and stir it in (reserve a few whole pieces for serving). Finally, fold in the stiffly whipped cream. Pour the mixture into small molds (line them with cling film if necessary) and refrigerate for at least 4 hours. To serve, turn the mixture out of the molds and serve with some salad. It’s also great as a dip or spread for crackers or bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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