Smoked Fish and Almond Mousse

Preparation info
  • Serves

    6—8

    • Difficulty

      Easy

Appears in
Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

This light mousse is topped with crisp almond flakes. It makes a good contrast to the Christmas meat and turkey, either as a first course or eaten with the cold meats. It is easy to make if you have a liquidiser, and you can either freeze it or make it a day or two beforehand. It should be served well chilled.

Ingredients

  • 1 lb (400 g) smoked cod or whiting fillets
  • 2 lightly whisked eggs

Method

Heat oven to Gas Mark 4/350°F/180°C. Put a roasting pan full of hot water on the centre shelf. Chop the fish roughly and remove any skin. Drop the eggs and milk into the liquidiser. Add about a quarter of the fish and whizz up until smooth and then add the lemon juice and the rest of the fish bit by bit, whizzing after each addition. As it gets very thick you will probably have to stop and stir