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Carragheen and Mackerel Savoury Mousse
- Serves
Four
- Difficulty
Easy
Published 1986
Ingredients
225 g 8 oz 6 g ¼
Method
Soak dried carragheen in water for 15 minutes, remove any grit or dried ends and discard the water. Add together the lemon rind, carragheen, milk and water. Bring to the boil and simmer gently for about 25 minutes until the milk is really thick. Separate the egg yolk from the white, beat the yolk and add it to the strained milk and carragheen. Break the smoked mackerel into little pieces and ad
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