Smoked haddock mousse

Ingredients

• 3 smoked haddock fillets, large, around 375g-400g in weight, boned and skinned
• 250 g of cream cheese, preferably Caboc
• 10 fresh chives, snipped into small pieces
• 1 handful of fresh parsley, or chervil, finely chopped
• 3 large eggs, beaten
• 4 tbsp of lemon juice, fresh
• 1/2 tsp ground mace
• black pepper
• chives, snipped to garnish
• lemon, cut into wedges to garnish

Instructions

1. 1

   Preheat the oven to 160°C/gas mark 3. Butter 6 ramekin dishes

2. 2

   Place the fish in a large pan with a lid and add a little milk to just cover them. Place over a low heat and gently poach for about 5-7 minutes, or until just cooked and opaque. Allow to cool and then flake the fish and put it into a large mixing bowl. Save the milk for fish pies or soups if you wish

3. 3

   Add the cream cheese, chopped herbs, beaten eggs, lemon juice, ground mace and black pepper to the flaked fish and mix well

4. 4

   Divide the mixture between the ramekin dishes and then place them into a large roasting tray that is filled with hot water – the water needs to be half way up the dishes

5. 5

   Bake in the oven for 25-30 minutes, or until just set. Allow them to cool in the water (out of the oven) for 3-5 minutes, before running a knife around the edge of each of the dishes and turning the mousses out

6. 6

   Serve warm or cold with snipped chives and lemon wedges as a garnish