20 mins

Ingredients for Smoked Haddock Mousse



Currently displaying quantities in US Imperial Measurements
How to Cook Smoked Haddock Mousse
- Place the haddock, milk and bay leaves in a saucepan. Bring to almost boiling then reduce the heat and cover and simmer for 10 minutes. Strain off the milk and reserve it, then flake the fish.
- Melt the butter in a pan and blend in the flour to make a smooth paste. Gradually add the reserved milk and bring to the boil, stirring until thickened. Remove from the heat and stir in the lemon juice then fold in the flaked fish. Whisk the cream until it is thick and fold it into the mixture, then season with salt and freshly ground pepper to taste.
- Transfer to four ramekin dishes and chill until required.

Garnish each dish with a thin cucumber slice to serve.
What To Eat Tonight

Dim the room, light the candles and prepare for something very special and perfect for a romantic evening. Guaranteed to light your fires.

Oh, bacon, bacon, bacon. What can we say? Seen by many as a true gift from the gods, bacon is just so tasty, so versatile and so more-ish.

The versatile egg just hides quietly in your kitchen waiting for the word of command, then transforms itself into a million different meals.
Other Fish & Seafood Recipes

The best of British meets Indian spice - Kedgeree is the celebrated combination of fish, rice and egg that actually works for me at any time of day!

A simple recipe with oodles of taste. Served with a nice fresh salad, you can eat it as a lunch or, by adding king scallops, as an amazing dinner.

Scallops à ma façon (scallops - my way) are the perfect dish for entertaining when I have guests I want to spend time with.