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 add to the mixture. Flavour to taste with pepper and salt. Beat the egg white until it is stiff and then fold into the egg yolk mixture. Pour into a damp mould, leave for 2–3 hours to set, then turn out and decorate with fennel, lemon slices and black olives.
© 1986 All rights reserved. Published by Macmillan.