Smoked mackerel mousse on Rye

(Serves 8)

100g smoked trout or mackerel (trout or kippers would also work well)
4 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons finely chopped Cornichons
2 tablespoons finely chopped capers in salt
2 tablespoons finely chopped chives
2 tablespoons finely chopped tarragon

1. Make sure the smoked fish is completely free from small bones and skin.
2. Mix in a food processor together with the mayonnaise and mustard.
3. Soak the salted capers in cold water for a few minutes then rinse off all excess salt and pat dry.
4. Finely chop the rinsed capers, cornichons, tarragon and chives.
5. Mix with the fish mixture and refrigerate until needed.
6. Serve on small rounds or triangles of dark rye bread.

Posted: 21 November 2008