Smoked Salmon and Mackerel Canapes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Ingredients
for
6
- Ingredients
- 450 grams smoked Mackerel
- 6 sheets white gelatin
- 150 grams Smoked salmon
- 200 grams Whipped cream
- 300 grams Double cream
- 2 tsps chopped Dill
- salt
- freshly ground peppers
- 4 slices Pumpernickel bread
- Lemon wedge
- Dill
Preparation steps
1.
In a bowl, soften the gelatin in cold water. In a food processor, puree the mackerel fillets with the double cream and season with salt and pepper. Transfer to a bowl.
2.
Dissolve the soaked gelatin in a small saucepan over low heat. Stir in a little of the mackerel mixture, then fold the mixture back into the remaining mackerel mixture. Fold the smoked salmon and dill into the bowl. In a separate bowl, whip the cream to stiff peaks and gently fold it into the fish mixture.
3.
Place the pumpernickel, 2 by 2 on a large board and place a frame around it to keep the fish mousse from running over. Spoon the fish mixture on top of the bread and smooth. Cover and refrigerate until set, 3 - 4 hours.
4.
Cut into cubes and serve with lemon wedges and dill.
