Haddock and Egg Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This mousse looks best set in a shallow round mould about 20 cm (8 in) in diameter – a cake or baking tin is a good shape. When unmoulded the decoration shows up attractively. Otherwise, set the mixture in a white china soufflé dish and run the decoration over the surface.