Smoked Haddock Mousse


Preparation info

  • Serves


    • Difficulty


Appears in

Marvellous Meals with Mince

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

  • About

This is easy to make and has a delicate flavour that combines luxuriantly with the buttery sauce. Serve simply with a mixed leaf salad for the ultimate treat.


  • 100 g butter, plus extra for greasing
  • 125 g peeled prawns
  • 500 g smoked haddock fillets, skinned
  • 3 tsp eggs, separated
  • 300 ml double cream
  • 3–4 pinches of mild chilli powder
  • sea salt
  • 300 ml whole milk
  • 8–12 strands of saffron
  • 1 level tbsp plain flour
  • 1 tsp tomato purée
  • 2 sprigs of dill, finely chopped, plus extra for serving
  • 2–3 tsp white wine vinegar


Preheat the oven to 180°C/Gas mark 4. Half-fill a roasting pan with hot water and place in the oven. Generously butter a 1 litre ring mould, a round cake tin or 4 individual metal moulds. Distribute 25 g of the prawns in the mould. In a food processor, blitz the haddock fillets with the egg whites until finely chopped. Add the cream and season with chilli powder and salt. Spoon the mixture into the mould and spread level. Place in the pan of water and return to the oven. Cook for 20–25 minutes, or until it feels firm when lightly pressed.

Meanwhile, make the sauce. Add the milk and saffron to a saucepan. Bring to the boil, then remove immediately from the heat. In another saucepan, melt 25 g of the butter. Remove from the heat and using a wooden spoon stir in the flour until smooth. Gradually stir in the saffron-infused milk and return to the heat. While stirring, bring to the boil. Allow the sauce to bubble for 2–3 minutes, or until thick and smooth. Cut the remaining 75g of butter into small pieces and stir into the sauce one at a time. Mix in the egg yolks, tomato purée, dill, vinegar and the remaining 100 g of prawns. Season to taste with salt and chilli powder and transfer to a serving jug.

The mousse can be kept warm for up to 25 minutes in a switched off oven. To serve, loosen the edges of the mousse carefully using a palette knife. Turn out into a serving dish, pour over the sauce and garnish with dill.