Kipper Mousse

Kipper Mousse

No ratings yet
Servings: 4
Calories: 1608


  • 1.3 lb kipper fillets
  • 1 small onion
  • 2 oz butter
  • 8 1/2 pint Veloute sauce
  • 8 1/2 floz mayonnaise
  • 15 g gelatine
  • 2 1/2 floz dry white wine
  • 8 floz double cream heavy cream
  • salt and black pepper
  • lemon juice
  • butter for greasing


  • Skin the kipper fillets and cut into 2 - 3 cm pieces.
  • Skin the onion and slice it finely.
  • Fry the fish and onion gently in the butter for 7 minutes.
  • Mix in the Veloute sauce and mayonnaise.
  • Pound, or process in an electric blender to make a smooth puree.
  • Soften the gelatine in the wine in a small heatproof container.
  • Stand the container in hot water and stir until the gelatine dissolves.
  • Add it to the puree and mix very thoroughly.
  • Blend in the cream and season to taste.
  • Add a squeeze of lemon juice.
  • Spoon into a lightly buttered souffle dish or oval pate mould and chill for 2 hours.
  • 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.
Calories: 1608 kcal
Carbohydrates: 61 g
Protein: 138 g
Fat: 95g
Saturated Fat: 31 g
Trans Fat: 1 g
Cholesterol: 226 mg
Sodium: 56832 mg
Potassium: 2728 mg
Fiber: 9 g
Sugar: 20 g
Vitamin A: 1402 IU
Vitamin C: 3 mg
Calcium: 342 mg
Iron: 26 mg
Ingredients Fish & Seafood, Kipper
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating