Smoked herring mousse

Smoked herring mousse

By
From
Under the Walnut Tree
Serves
3-4
Photographer
Fanny Bergenström

Ingredients

Method

  1. Clean and fillet 1 large smoked Baltic herring, carefully removing all the small bones. Use a hand-held blender to mix the herring with 150 g crème fraîche and about 2 tablespoons grated horseradish. Season with salt and freshly ground white pepper. Serve on dark rye bread or crispbread.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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