August 2010 Smoked Mackerel Mousse
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)
Whip the cream to form stiff peaks
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.
Mix the gelatine with a little hot water, Add to mixture in blender and blend until smooth give this mixture 20 mins in the fridge to cool then mix into the cream with a metal spoon.
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.
Allow to cool and serve when ready.
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