Haddock and Egg Mousse
Ingredients
- 6 oz smoked haddock
- 1 hard-boiled egg chopped
- 7 floz 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
Instructions
- Poach the haddock in a little water for 6 minutes. Drain, skin and flake the fish. Mix with the egg and yogurt.
- 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.
- 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.
Calories: 105 kcal
Carbohydrates: 4 g
Protein: 16 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 82 mg
Sodium: 378 mg
Potassium: 315 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 125 IU
Vitamin C: 1 mg
Calcium: 123 mg
Iron: 1 mg