Prawn and Smoked Haddock Mousse with Scallop Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This pretty, melt-in-the-mouth mousse can also be served as a main course for four people.


For the Mousse

  • 300 ml (½ pint) double cream
  • Generous pinch of saffron strand


To make the mousse, put the cream and saffron into a saucepan. Bring the mixture to boiling point, then stir and leave to cool, stirring now and then to infuse the saffron. Meanwhile, cut the chilli in half lengthways under running water and remove the seeds and stem. Slice the chilli across very thinly. Generously butter a cake tin big enough to take 1