Puree the smoked fish with the creme fraiche, add the finely chopped dill and season with salt and pepper. Whip the cream very stiff and fold in carefully. Then prepare the gelatine according to the instructions (dissolve in water) and stir in.
It is best to leave it in the refrigerator overnight so that, similar to the dessert, chocolate mousse can be cut off and served on a plate.
Toasted white bread is served with it.
Should the mousse have an even firmer consistency so that it can be used e.g. For example, if you put it in a silicone loaf pan, turn it out the next day and cut it into slices like a terrine or pate, 6 sheets of gelatine should be used.
Ingredients
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