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.

kipper mousse recipe

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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