Serves 6
1 lb (450g) smoked haddock fillet slice of onion
few parsley stalks 1 bay leaf
1 pint (600ml) water
1/2 oz (15g) powdered gelatine juice of 1/2 lemon
freshly milled pepper
1/2 pint (300ml) double cream
2 hard-boiled eggs
lemon aspic jelly
Cut the smoked haddock into pieces and put into a saucepan along with the onion, parsley stalks, bay leaf and water. Bring to the boil, cover with a lid and cook gently for 10 minutes, or until haddock is tender. Transfer fish to a plate and when cool enough to handle, flake the flesh discarding skin and bones. Strain’ pint (300ml) cooking liquid into a measuring jug and pour into the rinsed pan. Sprinkle in the gelatine and leave to soak for 5 minutes.
Replace pan over low heat and stir until the gelatine has dissolved. Do not allow to boil. Pour the fish liquid into a medium-sized bowl and allow to cool. When mixture begins to thicken and shows signs of setting, stir in the flaked haddock, lemon juice and a seasoning of freshly milled pepper. Add salt only if necessary.
Whip the cream until soft peaks form and fold into the mixture. Spoon into a serving dish and spread level. Decorate the top with slices of hard-boiled egg and spoon over sufficient lemon aspic jelly to make a thin covering. Chill for 2-3 hours or overnight. Remove smoked haddock mousse from refrigerator at least 30 minutes before serving. Serve with thinly sliced brown bread and butter.