Mackerel Mousse with Rice Salad

Ingredients for Mackerel Mousse with Rice Salad

Instructions for Mackerel Mousse with Rice Salad

To prepare the Mackerel Mousse with Rice Salad recipe, please follow these instructions:

Moss mackerel with a fork. Place the house block 5 min. In cold water and melt the leaves over low heat (I always do it directly in a saucepan by very low heat and it works). Stir juice of a ½ lemon into the melted husblas and stir it in the mackerel mash with grated onions, chopped parsley and spices after taste. Turn the whipped cream and whipped egg whites in and fill the mass in a flushed spring form or edge shape that is cold overnight.

Stir Mayonnaise with Cream Fraiche and taste with lemon juice, salt, pepper and some sugar. Turn the prawns and a little cooked finely chopped pasta into the mayonnaise. Turn the mousse onto a dish decorated with lettuce leaves and fill the salad salad in the middle (if an edge shape is used). Decorate with finely sliced ​​cucumber slices, cherry tomatoes, quail eggs and lemon slices around the mackerel mousse.

Server with hot flutes.