Hake Mousse Wrapped in Gravlax with Asparagus Filling
recipe

Preparation Time: 1 hour 30 minutes
Serving Size: 4 servings
This elegant dish features a creamy hake mousse filled with tender asparagus, all beautifully wrapped in gravlax slices. Perfect for a special occasion or a sophisticated appetizer.
Ingredients:
- 500 g ground pike
- 100 g softened butter
- 1.5 g salt
- Cayenne pepper to taste
- White pepper from the mill
- 2 egg yolks
- 2 dl cream
- 2 tsp all-purpose flour
- 1 bunch of thin green asparagus
- Approximately 450 g very thinly sliced gravlax
Instructions:
1. Grind the pike twice, first with a coarse blade and then with a fine blade.
2. Mix the softened butter into the cold fish mixture and season with salt, cayenne pepper, and white pepper.
3. In a separate bowl, whisk together the egg yolks, flour, and cream. Add the seasonings and mix well.
4. Combine the fish mixture and the yolk mixture, then refrigerate.
5. Peel and pre-cook the asparagus in salted water for 5 minutes, then drain.
6. Line a loaf pan with parchment paper and layer the bottom with gravlax slices.
7. Add a layer of the fish mixture, followed by a layer of asparagus, and repeat until the pan is full. Finish with a layer of gravlax.
8. Cover the pan with parchment paper and bake in a water bath at 185°C (365°F) for 1 hour.
9. Allow to cool, then invert the pan and slice. Serve cold or at room temperature.
Tip: Serve with new potatoes, poached eggs, and hollandaise sauce.
Nutritional Information (per serving):
- Calories: 350
- Protein: 25g
- Fat: 25g
- Carbohydrates: 5g
- Fiber: 1g
- Sodium: 600mg

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