Oaked Smoked Salmon, Smoked Haddock Mousse, Caper and Shallot Dressing recipe
PUBLISHED: 11:40 06 December 2013

Oak smoked salmon mousse with caper and shallot dressing
Archant
Shared by Millstone at Mellor sous and pastry chef, Danny Holder
Ingredients
400g/14oz Smoked haddock - skin on
Milk and water 50/50 of each - enough to cover the fish
2 Bay leaves
10 Black peppercorns
Salt and black pepper
Small handful of chopped parsley
Juice of ½ lemon
200g cream cheese
Method
Place the haddock in a pan, cover with the milk and water, add the bay leaves and peppercorns, bring to the boil, then turn off. Leave to cool for about 5 minutes. Remove fish and flake into a bowl removing skin. Season well and mix in the parsley, lemon juice and cream cheese, so it forms a coarse mousse. You can make this a day or two ahead and keep in the fridge. Take out 30minutes before serving.
Caper and Shallot Dressing
100g/3.5oz Baby capers – look for nonpareille on the jar
2 Shallots – finely diced
100ml/3.5fl. oz Olive oil
Salt and pepper
Juice of ½ lemon
Handful of chopped parsley
Mix all ingredients in a bowl and the dressing is ready to serve. To serve add a couple of strips of smoked salmon.