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

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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.