About this recipe:This delightful smoked haddock mousse is a spectacular starter for any occasion and is anchored in the beauty, simplicity and vibrancy of the fish. There are many smoke houses dotted around the coastline and these are certainly the places to find the highest quality fish. However, if like most of us, you are short on time and on a budget head to your local shops where you will likely find an array of affordable fresh smoked haddock fillets.
2 tablespoons butter
1 bay leaf
1 tablespoon whole peppercorns
450g smoked haddock fillets
3 eggs, hard boiled and finely chopped
juice of 1/2 a lemon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
salt and pepper, to taste
1 pinch ground nutmeg
15g powdered gelatine
150ml double cream, whipped
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In a pan over a medium heat, melt the butter and add the milk, bay leaf and peppercorns. Bring the milk to a simmer, add the haddock and immediately cover and remove from the heat. Let sit, covered, for about 15 minutes. Depending on the thickness of the haddock fillets you may need to play this by ear. You can always return the pan to the heat to bring up to a simmer and then remove again to poach some more. When the fish is firm, remove from the pan with a slotted spoon and transfer to a plate. Strain and reserve the milky stock in the pan. Flake the fish and remove any bones.
In a bowl, combine the flaked fish, eggs, lemon juice and mayonnaise. Mix well and add the fresh herbs, seasoning and spice.
Sprinkle the powdered gelatine into a little cold water and leave for a few minutes to soak. Pour the gelatine into 6 tablespoons of the reserved warm milky stock and stir until dissolved. Fold into the fish mixture then fold in the whipped cream and spoon into a lightly greased mould.
Chill in the fridge for at least 3 hours to set. Turn out of the mould and serve.