Kipper Mousse
Skin the Manx kipper fillets and cut into 3-4 cm pieces and skin and slice the onion finely.
Gently fry the Manx kippers with the onion in butter for seven minutes. Mix in the Veloute sauce and mayonnaise and then process into a smooth puree – either in an electric blender, or pound down.
Gently heat the white wine and gelatine in a heat proof container to soften, and stand the container in hot water and stir until gelatine has dissolved.
Combine the wine and gelatine to the puree, and mix thoroughly. Drop in the cream and season to taste, with salt, ground black pepper and a hint of lemon juice.
Spoon the mix into buttered soufflé dishes. Chill for at least two hours.
Manx kipper mousse is ideally served with hot toast, lemon slices and parsley or asparagus.
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Manx Kippers
Probably the best pair of kippers you will ever find. Our deliveries range in size from one to ten pairs and range between 300g to 380g per pair. All prices are inclusive of packaging and shipping. (UK Delivery…
Only £6.50 - per pair inc p&p
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Manx Kipper Fillets
Starting at just £6.50 a pair, Moore’s kipper fillets offer great value and are simplicity itself to cook. The kipper fillets are 180g to 270g per pair. And as any of our customers will testify, they’ll have you coming back to Moore's…
Only £6.50 - per pair inc p&p
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