Smoked perch fillet mousse recipe | Valais Switzerland
Fill a saucepan with 1,5 dl of water, add the gelatine powder and mix with a whisk. Bring it to the boil while stirring continuously. Remove the pan from…
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Ingredients
- 130 g Valais-brand LOË smoked perch fillets
- 1 onion
- 4–5 mini gherkins
- 120 g lemon mayonnaise
- 12 g gelatine powder
- 1/2 bunch of flat-leaf parsley
- 8 slices of Valais rye bread AOP
- Salt
- Pepper
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