Starter Recipes > Smoked Haddock Mousse

This recipe is part of the March 2006 Recipes Menu

Starter - Smoked Haddock Mousse
Main Course - Poacher Roll
Dessert - Honey & Lemon Sponge

How to make smoked haddock mousse:
A light mousse to start with, the smoked haddock gives a distinctive flavor; it is easy to make and can be made in advance.


1 large smoked haddock fillet cut into small pieces
1 small onion sliced
8 fluid oz milk
1 bay leaf
2 tablespoons unsalted butter
1/2 tablespoon all-purpose flour
1/2 teaspoon cayenne pepper
salt and pepper
1/2 tablespoon powdered gelatine
2 tablespoons water
juice and grated rind of 1 lemon
1/4 pint double cream whipped
half cucumber, sliced
(see measure conversions for more information)


- Put the haddock, onion, milk and bay leaf in a saucepan.
- Bring to the boil, cover and simmer for 10 minutes.
- Strain the fish and reserve the cooking liquor.
- Be careful to remove all the skin and bones and flake the fish finely.
- Melt the butter, stir in the flour and cook for 2 minutes until the mixture is light brown.
- Whisk in the milk and cook for 3 minutes stirring.
- Season to taste with cayenne pepper, salt and pepper.
- Remove from the heat, cover and leave to cool.
- Mix the gelatine with the water and lemon juice, then dissolve over a pan of hot water.
- Blend the fish and gelatine into the sauce with the lemon rind and cream.
- Pour into a soufflé dish and leave to set.
- Garnish with the cucumber and serve with thin brown bread and butter.