Festive herring mousse
Herring mousse is assembled in glasses and finished in a festive way with roe. The perfect taste experience is guaranteed by browned butter and crispy breadcrumbs.
6 servings | Preparation time 30 minutes
Breadcrumbs
4 slices (about 100 g) of dark pan-baked bread (e.g. Maalahden Limppu)
50 g butter
Herring mousse
1 pkg (150 g) soused herring
1 small red onion
½ pot of dill
1 lemon (organic)
1 dl (½ carton) whipping cream
1 carton (150 g) crème fraîche
1 tsp Dijon mustard
¼ tsp crushed black pepper
a pinch of salt
On the top
1 jar (100 g) rainbow trout roe
dill
Chop the bread coarsely with a knife or blender.
Put the butter in a pan. Cook at high medium heat, stirring all the time. Let the butter bubble. Add the breadcrumbs when the butter starts to foam and its scent turns nutty. Fry the breadcrumbs for a couple of minutes while turning them over. Lift off the heat and allow to cool.
Rinse the herring fillets and dry them with paper towels. Cut the fillets into small cubes. Peel and chop the onion. Finely chop the dill. Wash the lemon, grate the peel (1 tsp) and squeeze the juice (2 tbsp). Whisk the cream into a firm foam. Stir the mousse ingredients into the foam and let it set in the cold for 10 minutes.
Spoon the herring mousse into serving bowls. Sprinkle the breadcrumbs on the surface. Finish with roe and dill.
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