• 150 g Cromaris smoked meagre fillets
• 300 g ricotta cheese
• 20 ml olive oil
• a few drops of tabasco
• a pinch of salt and freshly ground pepper

 

Recipe:
Mix the smoked meagre with the ricotta and olive oil and blend (preferably using a blender). Season with a bit of salt and pepper, then add some tabasco. Mix until the mixture is uniform and turns into a nice mousse texture.

 

Note:
The mousse needs to be cooled down before serving. Serve with crispy rye bread on the side.