Serves 6
8 oz (225g) smoked cod’s roe 3 tablespoons oil
juice of 1 lemon
freshly milled pepper
6 tablespoons cold water
1/2 oz (15g) powdered gelatine 1/2 pint (300ml) double cream
2 egg whites
1 tablespoon chopped chives or parsley
Put the smoked cod’s roe into a mixing bowl, pour over boiling water to cover and leave to soak for 2-3 minutes to loosen the skin. Drain, then peel the skin. Coarsely chop the roe and return to the bowl. Add the oil and mix together. Leave to stand for 15 minutes to soften, then press through a sieve into a mixing bowl. Add the lemon juice and season with pepper. Mix together until well blended.
Put 4 tablespoons of the cold water into a saucepan, sprinkle in the gelatine and leave to soak for 5 minutes, then stir over low heat until the gelatine has dissolved (do not boil). Draw off the heat and stir in remaining water. Slowly add to the cod’s roe, stirring all the time. When mixture begins to thicken and shows signs of setting, whip the cream until soft peaks form and whisk the egg whites until stiff peaks form, then fold first the cream, then the egg whites into the mixture. Spoon into a serving dish and spread level. Chill for at least 3 hours. Sprinkle with the chopped chives or parsley. Serve the mousse with thinly sliced brown bread and butter.