Moulded Smoked Fish Mousse

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Ingredients for 4 portions
  • 250 g QimiQ Classic, unchilled
  • 150 g Smoked fish fillets, finely chopped
  • Salt and pepper
  • Mustard
  • Lemon juice
  • 0.5 tsp Dill, finely chopped
  • 125 ml Cream 36 % fat, whipped
Method
1.
Whisk QimiQ Classic smooth.
2.
Add the fish, seasoning and dill and mix well.
3.
Fold in the whipped cream.
4.
Line the terrine mould with cling film. Pour in the mousse and chill for at least 4 hours (preferably over night).
5.
Tip onto a plate and serve garnished with lettuce.