Smoked Haddock Mousse Recipe

This Smoked Haddock Mousse is a light and colorful recipe, which uses golden turmeric and creamy soft cheese. It’s a simple make-ahead starter, ready in about 20 minutes (plus chilling time).

Smoked Haddock Mousse Ingredients

• 250g (8 oz) smoked haddock, skinned
• Juice of ½ lemon
• 250g (8 oz) full-fat soft cheese (cream cheese)
• 2 tbsp reduced-calorie mayonnaise
• 1 tbsp ground turmeric (for color and flavor)
• Salt and freshly ground black pepper
• Sunflower oil or vegetable oil (for greasing bowls)
• Fresh parsley (for garnish)
• Wholemeal toast (for serving)

How To Make Smoked Haddock Mousse

1. Prepare the fish parcel: Line a baking sheet with a long, wide piece of aluminum foil. Place the skinned smoked haddock in the center. Sprinkle the fish with the lemon juice and season generously with black pepper. Bring the long edges of the foil together and fold to seal, then fold up the short edges to form a completely sealed parcel.
2. Bake the haddock: Place the parcel in a preheated oven at 160°C (140°C fan, Gas 3). Bake for 7–10 minutes, or until the fish is just cooked and flakes easily when tested with a fork. Remove from the oven and set aside, leaving the fish inside the foil parcel until it is completely cold.
3. Blend the mixture: Once cold, flake the fish carefully, removing any bones. Place the fish into a food processor or blender, ensuring you scrape in any flavorful juices left on the foil. Add the soft cheese, mayonnaise, and turmeric. Season lightly with salt.
4. Process until smooth: Pulse or blend the mixture until it is completely smooth and creamy. Taste and adjust the seasoning with more salt or pepper if necessary.
5. Chill to set: Lightly oil 6 small ramekins or serving bowls. Spoon the fish mixture evenly into the bowls. Cover with cling film and chill in the refrigerator for at least 3 hours. During this time, the mixture will firm up into a soft mousse.
6. Serve: Garnish each bowl with a sprig of fresh parsley. Serve with slices of plain wholemeal toast. (As the mousse contains cheese and mayonnaise, it is rich enough that the toast does not require butter).

Recipe Tips

• Why use turmeric: Smoked haddock can sometimes look greyish when blended with white cheese. The tablespoon of turmeric gives the mousse a appetizing, vibrant golden-yellow color and adds a subtle earthy flavor that complements the smoke.
• Bone removal: Smoked haddock is notorious for having pin bones. Be very diligent when flaking the fish in step 3 to remove them, as a blender will chop them into sharp fragments rather than dissolving them.
• Mayonnaise choice: The recipe specifies reduced-calorie mayonnaise to keep the texture light, but you can use full-fat mayonnaise if you prefer a richer taste.
• Serving suggestion: Because the mousse is quite soft, it is best served in individual ramekins rather than trying to turn it out onto a plate like a firm terrine.

What To Serve With Smoked Haddock Mousse

This creamy, smoky starter pairs well with simple, crisp sides.

• Wholemeal Toast: The nutty flavor complements the fish.
• Melba Toast: For a crunchier texture.
• Cucumber Sticks: Adds freshness to the rich mousse.
• Lemon Wedges: A squeeze of extra acid cuts through the cream cheese.

How To Store Smoked Haddock Mousse

• Refrigerate: Store the covered ramekins in the refrigerator for up to 3 days.
• Freeze: It is not recommended to freeze this mousse as the soft cheese and mayonnaise emulsion may break and become watery upon thawing.

Smoked Haddock Mousse Nutrition Facts

• Calories: 217kcal
• Protein: 14g
• Carbohydrates: 2g
• Fat: 17g
• Saturates: 9g
• Sugar: 1g
• Salt: 1.8g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Try More Recipes:

• Mary Berry Smoked Chicken Tart Recipe
• Mary Berry Double Salmon Tian Recipe
• Mary Berry Three Fish Terrine Recipe