Smoked mackerel cream with redcurrants is a delicate and flavorful dish, perfect for lovers of smoky and fruity flavors. It is ideal as a starter or to accompany a main course.
Ustensiles
Ingrédients — 4 parts
Préparation
Place the lemon juice in a small saucepan, add the gelatin, let it swell for 2 minutes, then heat over very low heat, stirring constantly until dissolved.
Remove the skin and bones from the mackerel fillets. Blend the flesh in a mixer, add the fermented milk, chives, dill, and dissolved gelatin. Run the mixer until you get a rather liquid, homogeneous puree.
Wash the redcurrants, pat them dry, and remove the stems. Grease a mold or small terrine.
Pour a layer of mackerel cream into the mold. Sprinkle with a few redcurrants and continue until the cream and redcurrants are used up.
Place the mold in the refrigerator until the jelly sets, then unmold and serve with a leafy salad.