For New Years Eve, my godmother made this as a starter and everyone loved it. It's like a mousse, but with chunks of fish, and who doesn't like peas or salmon?! Recipe from Sue Maggs' book,Cookingfor
Christmas. Serves about 12 for a starter. Serve with herb and lemon sauce (see button below).
Ingredients:
- 450g fresh haddock, filleted, skinned and cut into pieces
- 115g cooked and cooled frozen peas
- 2 eggs
- 60ml double cream
- 450g fresh salmon, filleted, skinned and cut into pieces
- salt and ground black pepper
Method:
1. Preheat the oven to 180 degrees Celsius
2. Process the haddock and peas in a food processor and blend until smooth
3. Thoroughly stir in the eggs, cream and seasoning
4. Fold in the salmon pieces
5. Butter a 1l ring mould and spoon in the mixture
6. Level the top and cover with butter paper or foil
7. Put the ring into a roasting tin and fill with hot water half way up the sides of the mould
8. Poach in the oven for about 40 minutes, until it is firm