The light fish mousse is a refined and versatile seafood appetizer to serve on a plate or to use as a cream for bruschetta and crostini, canapés and vol-au-vent.
It is a customizable base recipe ideal for using cooked, skinned, and deboned lean fish that you can flavor with the aromas and spices you prefer.
An easy fish mousse:
– fish mousse without milk, cheese or cream;
– fish mousse without mayonnaise;
– fish mousse without potatoes;
and without gelatin.
Tasty and sustainable recycling recipe
The fish mousse is perfect for giving new life to leftovers, especially during festive periods when cooking is continuous and small quantities of already cooked fish accumulate.
A mixer is all it takes to transform a simple dish into an elegant and light appetizer!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cuisine: Italian
Ingredients
You can use boiled or steamed, baked or air-fried, grilled, or pan-cooked fish.
You can replace the parsley with another aromatic herb.
- 6.3 oz fish (cooked)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 tsp extra virgin olive oil (raw)
- 2 tsp lemon juice
- parsley
Suggested Tools
- Chopper or Mixer
Preparation
You can use boiled or steamed, baked or air-fried, grilled, or pan-cooked fish.
Cook the fish or use already cooked leftover fish turning it into a recycling recipe.
For my fish mousse, I used the fish set aside from making fish broth.
For the detailed step-by-step procedure, you can read the full recipe by clicking on the following link: Fish broth with onion or red scorpionfish.
Carefully remove skin and bones.
Place in the mixer:
– the cooked fish in chunks;
– a pinch of salt;
– a pinch of pepper;
– 2 tsp of oil;
– 2 tsp of lemon juice;
– the parsley;
and blend until smooth and homogeneous.
* Be cautious: any remaining bones may remain whole despite using the mixer.Your light fish mousse is ready.
Enjoy!
You can serve the fish mousse on a plate or in small glasses for finger food, on bruschetta and crostini, canapés and vol-au-vent or you can form quenelles, soft fish mousse dumplings, using two spoons.
Grind the pepper and finish with a few fresh parsley leaves.
Storage, Tips, and Variations
The fish mousse can be stored in the fridge in an airtight container for 1-2 days.
You can replace the parsley with another aromatic herb: basil, chives, wild fennel.
It is also excellent as a fish puree for pastina.
* Be cautious: any remaining bones may remain whole despite using the mixer.
FAQ (Questions and Answers)
What fish can be used for the fish mousse?
You can use various types of filleted fish, preferably with tender flesh and a delicate flavor, such as sea bass, gurnard, cod, hake, sea bream, salmon, sea bass.
Can I use frozen fish?
Yes, just cook it first and let it cool well.
Frozen fish fillets without bones are perfect and safe even for the little ones.
