600 g Smoked Herring fillets
1 small onion
1/2 stick (2 oz) 50 g butter
250 ml Veloute sauce
250 ml mayonnaise
15 g gelatine
75 ml dry white wine
250 ml (8 fl oz) double cream (heavy cream)
salt and black pepper
lemon juice
butter for greasing
1 small onion
1/2 stick (2 oz) 50 g butter
250 ml Veloute sauce
250 ml mayonnaise
15 g gelatine
75 ml dry white wine
250 ml (8 fl oz) double cream (heavy cream)
salt and black pepper
lemon juice
butter for greasing
method
1. Skin the Smoked Herring fillets and cut into 2 - 3 cm pieces.
2. Skin the onion and slice it finely.
3. Fry the fish and onion gently in the butter for 7 minutes.
4. Mix in the Veloute sauce and mayonnaise.
5. Pound, or process in an electric blender to make a smooth puree.
6. Soften the gelatine in the wine in a small heatproof container.
7. Stand the container in hot water and stir until the gelatine dissolves.
8. Add it to the puree and mix very thoroughly.
9. Blend in the cream and season to taste.
10. Add a squeeze of lemon juice.
11. Spoon into a lightly buttered souffle dish or oval pate mould and chill for 2 hours.
12. Serve from the dish, or turn out the mousse on to a serving dish and garnish with lemon slices and parsley sprigs.
Serve with hot toast and lemon slices.
2. Skin the onion and slice it finely.
3. Fry the fish and onion gently in the butter for 7 minutes.
4. Mix in the Veloute sauce and mayonnaise.
5. Pound, or process in an electric blender to make a smooth puree.
6. Soften the gelatine in the wine in a small heatproof container.
7. Stand the container in hot water and stir until the gelatine dissolves.
8. Add it to the puree and mix very thoroughly.
9. Blend in the cream and season to taste.
10. Add a squeeze of lemon juice.
11. Spoon into a lightly buttered souffle dish or oval pate mould and chill for 2 hours.
12. Serve from the dish, or turn out the mousse on to a serving dish and garnish with lemon slices and parsley sprigs.
Serve with hot toast and lemon slices.
serving amount
serves 4
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