Ingredients :

20 g of gelatine
500 ml of cream 15%
250 g smoked fish meat
250 goat kid 65% moisture
salt, pepper
2 teaspoons caper

Method :

Melt gelatine in a cream cup
Mix all ingredients in blender while finishing with the warm cream cup, in which gelatine is dissolved.
Mix caper garnishing with spatula.
Raise it in a lined mould with wrap plastic.
Leave aside until the following day.