Mackerel Mousse
This mackerel mousse combines blended fish with mustard, yogurt, radishes, and fresh herbs for a light texture, perfect for serving in small glasses.
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Servings: 4 to 4 small glasses
Ingredients
- 1 mackerel fillet between 125 and 140 g
- 4 radishes
- 3 teaspoons Dijon or smooth mustard
- 2 teaspoons dairy or plant-based yogurt preferably not coconut-based
- 5 to 10 leaves fresh mint
- 15 stalks fresh chives 2 teaspoons + garnish
- 0.5 lime, juiced moderate in carbs; or 0.25 lemon, juiced, low in carbs
Optional
- 4 tomatoes to use as cups for filling
- several cherry tomatoes for bite-sized appetizers
- 1 endive to use the leaves as appetizer “spoons”
Procédé
- Remove the bones and skin from the mackerel. Place in the immersion blender beaker.1 mackerel fillet
- Grate 4 radishes and add the grated radishes and the small remaining ends to the mackerel.4 radishes
- Squeeze half a lime into a small bowl (to catch any seeds) and add the juice.0.5 lime, juiced
- Add the mustard, yogurt, mint and chives.3 teaspoons Dijon or smooth mustard, 2 teaspoons dairy or plant-based yogurt, 5 to 10 leaves fresh mint, 15 stalks fresh chives
- Blend with an immersion blender.
Notes
Equipment: Immersion blender, spoon, small knife, scissors, 4 small glasses (or a tomato to use as a cup, an endive leaf).
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