20 mins
Smoked Haddock Mousse
Recipe by Graham
Smoked Haddock Mousse is a simple little starter that can be made well in advance and leave you free to prepare a more complex main course. This delightful mousse is anchored in the beauty, simplicity and vibrancy of the fish. There are many smoke houses dotted around the coastline and these are certainly the places to find the highest quality fish. However, if like most of us, you are short on time and on a budget head to your local shops where you will likely find an array of affordable fresh smoked haddock fillets.
Smoked Haddock 
Smoked Salmon and Herb Sandwiches 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.
GRAHAM'S HOT TIP:
Garnish each dish with a thin cucumber slice to serve.
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