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

Oak smoked salmon mousse with caper and shallot dressing


Shared by Millstone at Mellor sous and pastry chef, Danny Holder


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


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.

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