Haddock and egg mousse recipe
information
Preparation time: 15 minutes, plus setting,
Cooking time: 10 minutes,
Calories: 109 per portion
ingredients
175 g (6 oz) smoked haddock
1 hard-boiled egg, chopped
200 ml (7 fl oz) natural low-fat yogurt
1 teaspoon powdered gelatine
1 tablespoon water
1 teaspoon lemon juice
salt and pepper
1 hard-boiled egg, chopped
200 ml (7 fl oz) natural low-fat yogurt
1 teaspoon powdered gelatine
1 tablespoon water
1 teaspoon lemon juice
salt and pepper
For the garnish
watercress sprigs
hard-boiled egg slices
hard-boiled egg slices
method
1. Poach the haddock in a little water for 6 minutes. Drain, skin and flake the fish. Mix with the egg and yogurt.
2. Dissolve the gelatine in the lemon juice and water in a small bowl over a pan of simmering water. Cool and fold into the fish mixture with salt and pepper to taste.
3. Spoon into four ramekin dishes and chill for about 2 hours, until set. Garnish with watercress and egg.
If you omit the garnish, you can cover the ramekins with cling film and include them in a picnic basket. They are equally useful as part of a packed lunch.
2. Dissolve the gelatine in the lemon juice and water in a small bowl over a pan of simmering water. Cool and fold into the fish mixture with salt and pepper to taste.
3. Spoon into four ramekin dishes and chill for about 2 hours, until set. Garnish with watercress and egg.
If you omit the garnish, you can cover the ramekins with cling film and include them in a picnic basket. They are equally useful as part of a packed lunch.
serving amount
serves 4
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