Smoked haddock mousse

6
60 minutes

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