Fish mousse
Description
Suitable for both holidays and everyday occasions. Fish mousse is an excellent cold appetizer not only for friendly gatherings over a glass of foaming beer, but also for festive feasts. It takes just minutes to prepare, but the appetizer must be chilled for a firm consistency. Garnish the fish mousse with fresh herbs and serve with bread. Be sure to try making it. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the specified ingredients. Use canned fish, such as "Tuna in oil." Be sure to drain the oil after opening the cans.
- 2
Step 2
Pour the heavy cream into a deep container or an immersion blender cup. Add cream cheese or soft cheese, salt, and ground black pepper. If the fish paste is salty, omit the salt from the ingredient list.
- 3
Step 3
Add canned tuna. If it is not flaked fish, break up the tuna pieces with a fork.
- 4
Step 4
Purée everything thoroughly with an immersion blender for 2–3 minutes, but no longer, so the cream doesn’t turn into butter. Transfer the fish mousse to a bowl or sauceboat and refrigerate for at least 30 minutes, or up to overnight, so the cream thickens and the mousse becomes firmer in consistency.
- 5
Step 5
Serve the fish mousse at the table with slices of baguette, white bread, lavash, croutons, or crackers. Enjoy your meal!