Smoked haddock mousse
Scotland has a plethora of amazing fresh and seasonal produce to share, something Karen celebrates by showing how to make a delicious smoked haddock mousse.
Ingredients
- 3 smoked haddock fillets , large, around 375g-400g in weight, boned and skinned
- 250g of cream cheese, preferably Caboc
- 10 fresh chives , snipped into small pieces
- 1 handful of fresh parsley , or chervil, finely chopped
- 3 large eggs , beaten
- 4 tbsp of lemon juice , fresh
- 1/2 tsp ground mace
- black pepper
- chives , snipped to garnish
- lemon , cut into wedges to garnish
Method
1
Preheat the oven to 160°C/gas mark 3. Butter 6 ramekin dishes
2
Place the fish in a large pan with a lid and add a little milk to just cover them. Place over a low heat and gently poach for about 5-7 minutes, or until just cooked and opaque. Allow to cool and then flake the fish and put it into a large mixing bowl. Save the milk for fish pies or soups if you wish
3
Add the cream cheese, chopped herbs, beaten eggs, lemon juice, ground mace and black pepper to the flaked fish and mix well
4
Divide the mixture between the ramekin dishes and then place them into a large roasting tray that is filled with hot water – the water needs to be half way up the dishes
5
Bake in the oven for 25-30 minutes, or until just set. Allow them to cool in the water (out of the oven) for 3-5 minutes, before running a knife around the edge of each of the dishes and turning the mousses out
6
Serve warm or cold with snipped chives and lemon wedges as a garnish
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Smoked haddock mousse
