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In a mixing bowl, break apart the cooked fish, removing any bones.
(I use cod for this recipe)
Using a fork, mix the fish with the mayonnaise and the curd cheese (0% for a lighter version), breaking apart all the fibres for a smooth texture.
Season with the lemon juice, one finely diced small scallion, salt and pepper if necessary.
Add chopped herbs if you wish. In this preparation, use snipped dill and chives.
Press into a silicone mould the size of the MB Original (MB Silicase), sprinkle with blue poppy seeds and refrigerate overnight. With the cold and the collagen (natural gelling agent), the fish bread will harden as if by magic!
Remove from the mould and slice. Serve with a fresh vegetable salad or a salad of wild herbs.
This recipe also works very well with salmon.
The plus: a lemon-herb cream served with the fish bread, served in a MB Temple M sauce container!