Fish Mousse perfect dinner party starter

Fish Mousse – perfect dinner party starter

Do you like fine dining? Want something new try out on your guests? Then this fish mousse starter should be just the one for you. It looks good on presentation and it tastes delicious. Certain to impress your guests on sight.

Encased in thin slices of smoked salmon, this delicious fish mousse is delicately flavoured with chives and served with a smooth nutty avocado sauce. It’s the perfect start to a special dinner party or ideal for a light summer’s lunch.

Fish mousse recipe

6 oz/I 75 g white fish fillet, such as haddock or cod, skinned
1/4 pint/I 50 ml milk, or milk and water mixed together
1 stick celery, trimmed
2 slices onion
1 small carrot, peeled
1 bouquet garni
6 oz/I 75 g smoked salmon, sliced very thinly
2 tbsp freshly snipped chives
1/4 pint/150 ml fromage frais or low-fat natural yogurt, or single cream
2 tsp gelatine
salt and freshly ground black pepper
1 egg white, size 3
dill sprigs and lemon twists to garnish

FOR THE SAUCE:
1 small ripe avocado
1 tbsp lemon juice, strained
3 fl oz/85 ml fromage frais or single cream

Place the fish fillet in a frying pan with milk, or milk and water, celery onion, carrot and bouquet garni. Simmer over a gentle heat for about 10 minutes or until cooked. Drain, reserving fish. When cold, discard any bones and flake fish.

Meanwhile, line four ramekin dishes with slices of smoked salmon, reserving a little for the tops. Ensure the slices overlap slightly and that they come over the top a little. Cover and leave to one side.

Place the cold flaked fish in a food processor and blend until smooth. Place in a bowl and add the chives. Stir in fromage frais, yogurt or cream. Dissolve gelatine in 1 ½ tbsp hot water, allow to cool slightly then stir into the mixture with salt and black pepper. Whisk egg white until stiff fold into the mixture.

Spoon into prepared ramekins, fold salmon edges over then place reserved salmon on top to completely encase mousse. Leave in the fridge to set for at least 2 hrs.

To make the sauce for the fish mousse, carefully peel the avocado and discard the stone. Place in a food processor with the strained lemon juice and blend until smooth. Add the fromage frais or single cream and then thoroughly blend again.

To serve, turn the fish mousse out on to individual plates. Spoon a little avocado sauce over and garnish with dill sprigs and lemon twists. Serve the remaining sauce separately. Serve the fish mousse with thin slices of brown bread and butter.

If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest.

Get the best website builder available anywhere –SBI! Lick here for more information

Return from fish mousse to Home Page

If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites: