Smoked haddock mousse

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

Smoked haddock is one of Britain’s greatest culinary treasures, but, unfortunately, the variations in origin, cure, smoking process and quality make it a bit of a minefield. Finnan haddock is generally regarded as the best, whilst unidentified smoked fillets with a poisonous yellow hue are definitely on the bottom rung. What you ideally need for this dish is a mild cured fish, by this I mean not too salty. Traditional cures of haddock are generally speaking too salty. The best result I have