Smoked Fish and Almond Mousse

Name: Smoked Fish and Almond Mousse
Yield: Serves 6—8
Ingredients: salt, black pepper; 1 oz (25 g) butter; 1 lb (400 g) smoked cod or whiting fillets; 2 lightly whisked eggs; 3 tablespoons (3 x 15 ml spoon) milk; juice of ½ lemon; 2 teaspoons (2 x 5 ml spoon) dried fennel, oregano or tarragon; ½ pt (250 ml) double cream; 2 oz (50 g) flaked almonds

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

Starter
Side dish
Pescatarian
Gluten-free
December
Christmas

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