Smoked haddock mousse

60 minutes


  • 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


Preheat the oven to 160°C/gas mark 3. Butter 6 ramekin dishes
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
Add the cream cheese, chopped herbs, beaten eggs, lemon juice, ground mace and black pepper to the flaked fish and mix well
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
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
Serve warm or cold with snipped chives and lemon wedges as a garnish