Name: Smoked Fish Mousse
Yield: 12 portions
Ingredients: 500 g smoked fish, skinned and boned; 500 g salmon; 50 g powdered gelatine; 300 ml fromage frais; 1 lemon, juice only; 400 ml double cream, whipped to soft peak; salt and black pepper, to taste; fish stock, as needed; dry white wine, as needed; lemon juice, as needed; 100 ml cooking liquor or fish stock; gelatine, as needed, for the lining aspic; cucumber, to garnish, strips and leaves; carrot, to garnish, leaves; lemon, to garnish, slices; lettuce, to garnish; tomato, to garnish

Ingredients for 12 · Metric

Ingredients

500 g smoked fish, skinned and boned
500 g salmon
50 g powdered gelatine
300 ml fromage frais
1 lemon, juice only
400 ml double cream, whipped to soft peak
salt and black pepper, to taste

For poaching the fish

fish stock, as needed
dry white wine, as needed
lemon juice, as needed

For the aspic

100 ml cooking liquor or fish stock
gelatine, as needed, for the lining aspic

To decorate

cucumber, to garnish, strips and leaves
carrot, to garnish, leaves
lemon, to garnish, slices
lettuce, to garnish
tomato, to garnish

🛒 Shopping list

Method

Poach the fish in fish stock, wine and lemon juice.
Pour lining aspic into the mould and coat it with a thin layer.
Decorate with strips of cucumber and carrot or cucumber leaves.
Liquidise the fish.
Add and mix in the fromage frais.
Add and mix in 100 ml of aspic.
Add and mix in the lemon juice.
Remove from the mixer, place in a bowl and fold in the cream.
Season and carefully pour into the mould.
Refrigerate for two hours, then turn out.
Decorate with lemon slices, lettuce and tomato.

Tip: tap a step to tick it off as you cook.

Converted from the Cookeryonline Excel workbook “SR19”.

Smoked Fish Mousse

Method

Shopping list for 12 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Tins, jars & stock

Baking

Wine & drinks

Store cupboard (check you have)