Bistro Twenty5 – Smoked Mackerel Mousse

Smoked mackerel mousse on homemade potato bread with pickled cucumber salad

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • Smoked mackerel mousse
  • 2 fillets smoked mackerel, skinned (about 120g)
  • 115g cream cheese
  • 150ml crème fraîche
  • Juice of ½ lemon
  • 1 tsp Horseradish sauce
  • Salt
  • Nutmeg
  • Potato bread
  • Day old mash
  • Plain flour
  • 1 egg
  • Spring onions
  • Pickled Cucumber
  • 1 cucumber
  • 50g sugar
  • 100ml white wine vinegar
  • 150ml water
  • 2 tsp chopped dill
  • 6g salt

Main Instructions
  1. For cucumber salad
  2. Peel, then slice cucumber with potato peeler
  3. Bring all the other ingredients to the boil, then set aside and allow to cool.
  4. Add the cucumber slices to the pickle juice and leave for at least 2 hours before using
  5. For potato bread
  6. Add flour to potato and finely diced spring onions with your hands to make a dry dough
  7. Add egg to slightly wetten
  8. Roll out to 1cm thick and cut with pastry cutter into rounds
  9. Place nonstick frying pan on med heat and dry fry the potato bread rounds until browned both sides (these can be frozen)
  10. For mousse
  11. In food processor add mackerel, cream cheese, crème fraiche and horseradish. Blitz well. Taste and season with lemon juice, salt and finely grated nutmeg
  12. Pass through sieve and chill
  13. To finish
  14. Fry potato bread in butter until golden (should rise slightly)
  15. Mix the pickled cucumber with salad leaves and place on plate
  16. Top 3 rounds of potato bread with quenelle of mousse and top with one ribbon of cucumber
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