Three Fish Mousse

Name: Three Fish Mousse
Ingredients: 1 lb. cod or similar white fish, skinned; 1 bay leaf; 1 slice lemon; 6 black peppercorns; 14 oz. thinly sliced smoked salmon; 0.4 oz. sachet gelatin; 6 oz. cooked prawns, chopped roughly; 1/2 pt. sour cream; 8 oz. low-fat cream cheese; 2 Tbsp. chopped fresh dill; juice of 1 lemon; 3 drops Tabasco sauce; salt and pepper; sprigs of dill to garnish

14 ingredients

9 steps

Ingredients

1 lb. cod or similar white fish, skinned
1 bay leaf
1 slice lemon
6 black peppercorns
14 oz. thinly sliced smoked salmon
0.4 oz. sachet gelatin
6 oz. cooked prawns, chopped roughly
1/2 pt. sour cream
8 oz. low-fat cream cheese
2 Tbsp. chopped fresh dill
juice of 1 lemon
3 drops Tabasco sauce
salt and pepper
sprigs of dill to garnish

Directions

1

This dish is a marvelous first course, although a little goes a long way.
2

To begin, lightly oil a 2-quart ring mold.
3

Next, place the cod, bay leaf, lemon and peppercorns in a deep frying pan.
4

Cover with water and poach for about 25 minutes, or until the fish flakes.
5

Remove fish from stock and allow to cool.
6

Flake the fish.
7

Liberally line the ring mold with the smoked salmon, making certain that every slice overlaps a little with the next and that plenty is left to hang over the outer and inner edges of the mold.
8

Put 4 tablespoons of water into a saucepan.
9

Sprinkle the gelatin into the water and let the water completely absorb the granules.