Smoked mackerel and watercress mousse

Smoked mackerel and watercress mousse

By
From
Good Better Green
Makes
375ml

Serve this as an indulgent appetiser on Watercress Oat Cakes, or as first course or light lunch with wafer-thin toasted sourdough and the Sea Vegetable Salad.

Ingredients

Quantity Ingredient
50g watercress, stalks and leaves, plus a few sprigs to decorate
100g smoked mackerel
60ml sour cream
60ml Horseradish sauce
enough powdered or leaf gelatine, to set 250ml liquid
or 1 1/2 tablespoons agar agar flakes
80ml fish or vegetable stock
60ml white wine
sea salt
freshly ground black pepper
lemon wedges, to serve

Method

  1. Using clingfilm, line a mini loaf tin or a mould that will hold 375ml liquid, making sure the clingfilm hangs over the sides (to help unmould the mousse).
  2. Blitz the watercress in a food processor until fine, then add the smoked mackerel and pulse a few times until roughly chopped. Transfer to a bowl and stir in the sour cream and horseradish sauce. Season with a little salt and plenty of pepper, and set aside.
  3. If using powdered gelatine, whisk the granules into the stock and wine in a small saucepan and allow to soften for 1 minute. Gently heat over a low heat until all the granules have dissolved. Set aside to cool slightly before stirring into the sh and cream mixture.
  4. If using leaf gelatine, submerge the leaves in a bowl of room temperature water and allow to soften for 4–5 minutes. Meanwhile, gently heat the stock and wine in a small pan over a low heat. Drain the softened gelatine sheets, squeeze out the excess water, add to the warm liquid and whisk until fully dissolved. Set aside to cool slightly before stirring into the fish and cream mixture.
  5. If using agar agar, slowly bring the stock and wine to the boil in a pan with the agar agar, whisking continuously. If you heat it too rapidly, the agar will form little beads of hard gel. Once the flakes have completely dissolved, remove from the heat and allow to cool only slightly before stirring into the fish mixture.
  6. Adjust the seasoning, bearing in mind that jelling and refrigeration tend to tone flavours down. Scrape the mixture into the prepared mould, then refrigerate until firm, for at least 4 hours. When the mousse has set, lift it out of the mould with the help of the clingfilm. Place a serving plate face down on the mousse, then flip both over and remove the clingfilm. Serve with lemon wedges and a few watercress sprigs.
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