Mackerel mousse
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Macrille mousse baguette is a mouth-watering appetizer. Smoked mackerel is usually available at fish counters. If you can’t find it there, it’s worth looking at canned fish.
Ingredients for six
150g smoked mackerel 2 shallots approx.1501 tbsp horseradish paste 1 tbsp white wine vinegar 1/2 tsp salt fresh dill; baguette olive oil
Place the mackerel and onions in a saucepan. Add the remaining ingredients (except dill) and cook until the excess liquid is removed.
Grind the mackerel mousse very finely with a hand blender and chill.
In the meantime, cut the baguette into thin slices and fry in a light olive oil pan until crispy. Set aside.
Split a handful of dill stems and stir into the mackerel mousse. Taste and add salt if necessary.
Serve the mousse on the baguettes and garnish with the dill sprigs.
At the end of the cooking time, add the dill sprigs.
