Smoked Haddock and Parsley Mousse

This makes a very good main course for supper in warm summer months. (Incidentally, it makes a very good first course at any time of the year.) As with every recipe which calls for smoked haddock, the end result will be the better for the smoked haddock being really plump and juicy – and undyed, it goes without saying. Also, you can substitute smoked cod for the smoked haddock – I love smoked cod, with its great succulent flakes of fish, and these days we can usually choose which we prefer.