My grandmother often served tuna mousse for us and we all enjoyed sinking our teeth into butter, tuna in oil and full fat creme fraiche. This was of course in the 80’s before the “fat fear” was introduced. Let me tell you that the 90’s version with gelatin instead of butter and low fat yoghurt instead of creme fraiche removed all the pleasure of eating this little LCHF miracle.
The recipe originates from one of Karoline’s cookbooks*. The books were distributed to all Danish households for free, back in the day, and some of the recipes became classic dishes that most Danes know … and this treat is one of them.
*Unfortunately I couldn’t find a link in English.
2 cans of tuna – I used tuna in spring water
200g of soft butter
100ml (1 dl) creme fraiche
1-2 tsp freshly squeezed lemon juice
½ tsp salt
freshly ground pepper
Drain the tuna and place in a bowl. Separate the tuna with a fork and add the butter and one teaspoon of lemon juice. Mix well with the fork. Add the crème fraiche a little at the time until you have a smooth consistency. Add salt and pepper and leave to rest for a few minutes before tasting. Add more lemon juice, salt and pepper if needed. Scoop the mousse into a serving bowl. Cover and refrigerate until firm.
You can also blitz all the ingredients together in a food processor. You probably don’t need to use all of the crème fraiche.
The mousse can also be made with tuna in oil.