Mousse from fish

Delicate and airy mousse made of fish with a delicate taste of lemon will not leave indifferent any gourmet.

Mousse from fish
Mousse from fish
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10 min.
10 pers.
Type of kitchen: 
Cooking method : 
Suitable for: 


  • 200 g hot-boned mackerel
  • 100 g curd cheese (like Philadelphia) or unsweetened curd mass
  • half-lemon
  • a small bunch of green onions
  • 1 tbsp. sour cream
  • 1 tsp. mustard
  • half a hour. grated lemon peel

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Recipe for cooking at home

  1. The fillet of smoked mackerel is separated from bones and skin, put on a separate plate. Lemon put on a few minutes in a bowl of hot water. Then take it out, cut it in half and squeeze out half of the juice, strain it through a sieve. Remove a thin layer of peel from the lemon and grate it on a fine grater. Mix fish fillets, sour cream, curd cheese or mass, lemon juice, zest, mustard in one container and grind it with a blender to a homogeneous consistency. You can also grind everything with a harvester, mincer, or rub it carefully with a fork. To rinse the green onion, dry and chop, add to the mass of mackerel and shake it up to a splendor. Place the mousse from the fish into a table cooled as a snack, can be used to make canapés or sandwiches. Bon appetit!
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