Rolls of chicory and smoked mackerel mousse
Smoked fish and chicory are a gorgeous combination. Steaming the chicory first softens the leaves and makes them perfect for wrapping the mousse.
Makes 900g.
Allergens and dietary requirements
- Fish
- Cow's milk
- Lactose
Ingredients
200
g
chicory400
g
smoked mackerel100
ml
single cream200
ml
whipping cream10
stalks
chive1.6
g
gelatin leavesas needed
salt and pepperas needed
lemon juice