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
  • 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 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.
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