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Articles
2020-08-13 / test@t

Hot smoked muksun mousse

The mousse is prepared quite simply and quickly. If you've bought a large muksun, why not make this spectacular snack? It can be given to children, or you can take it with you to a picnic.

Hot smoked muksun mousse
Ingredients
  • 400 g hot smoked muksun fillet
  • 150-200 ml of milk
  • 250 g cream cheese
  • 5-6 stalks of green onions
  • leaves of 2 sprigs of parsley
  • 3 large eggs
  • 3-4 tbsp. l. lemon juice
  • ground nutmeg
  • vegetable oil
  • lemon, fresh cucumber, lettuce and green onions for serving
  • salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1
Remove all bones from the fish. Disassemble the fillets and transfer to a saucepan. Add milk so that it only covers the fish. Heat over low heat, 5-7 minutes. Remove from heat and let the milk cool completely. Place the fish on a strainer and transfer to a bowl. Use milk to make sauces or fish soups.
Step 2
Add cream cheese, very finely chopped onion and parsley to the fish, eggs, beaten until smooth with nutmeg, salt and pepper, and lemon juice. Stir vigorously until smooth.
Step 3
Divide the resulting mass into 6 heat-resistant small round tins, greased with vegetable oil. Transfer them to a high-rimmed baking sheet (or ovenproof dish). Pour the water so that its level is just above half the height of the molds.
Step 4
Bake in a preheated oven at 160 ° C for 25-30 minutes. The mousse should be moderately hard and baked.
Step 5
Gently remove the baking sheet (mold) from the water and leave for 5 minutes. Using a knife, slide it along the walls of the mold, remove the mousse. Place in bowls on lettuce leaves. Serve warm or cold with cucumber slices, green onions and lemon wedges.
Cooking time
1h
Servings
6
Catalog

Tags

cheese, muksun, mousse, smoked fish, recipes with milk, hot smoked muksun, northern fish, hot smoking,

Categories

Lunch, Fish dishes,
See more