So, um, yeah. This isn’t for me. I made the mousse before heading into work and I just felt like I smelled like mackerel all day. It’s not terrible, but it’s not really a smell that you want to wear. Also I don’t think I’m a fan of gelatin in meat dishes. Don’t get me wrong, I love a good dip, even if it has meat in it. But a meat mousse with gelatin is very ’70’s and not for me. I found some other recipes online- with my librarian searching skills- and I think I will give one a try since I have half of the mackerel remaining and some crème fraîche.

Also, if you want to find similar recipes, search for Makrelemousse. If you’re using Chrome and it brings up many results in German, click on the little G icon in the URL bar and select English and magically Chrome translates the page to English. I spent a good chunk of the night looking at Mackerel Mousse or Mackerel Pâté recipes before trying to search in German. Also recipes in cookbooks where the chef is a “4 Star Diner” chef makes me wonder if the recipe is authentic or is he using common ingredients of the area to make his dish.

Also this is the second recipe that calls for my immersion blender. I feel like it’s going to get a lot of use this month.

Will report back if I make a second attempt.