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Recipe of the Month - August 2010

Smoked Mackerel Mousse

 

You will need This makes a great summer starter and can be prepared up to two days in advance, the longer you can leave it the better it will set Smoked Mackeral Mousse

Smoked Mackeral MousseIngredient:

2x smoked Mackerel fillets

200ml whipped double cream

100g soft butter

75g cream cheese

2x gelatine leaves (or 25g powdered gelatine)

Salt and pepper

20g Horseradish sauce (optional)

 

Method:

1: whip the cream to form stiff peaks

2: In a food blender put the cream cheese, half the soft butter, horseradish sauce and the mackerel with the skins removed, the skin should come off easily if you put it on a barb flesh side down and pull the skin up stating at the tail end.

3: Mix the gelatine with a little hot water, Add to mixture in blender and blend until smooth

4: give this mixture 20 mins in the fridge to cool then mix into the cream with a metal spoon.

5: Divide into ramekins or cups with about a centimetre to spare at the top, melt the remaining butter and pour just enough over the top to cover, This will prevent the mixture from hardening in the fridge.

6: Allow to cool and serve when ready