Arbroath Smokie Mousse

This recipe is from Delia's Happy Christmas.

This is unashamedly retro.

In the 60s it was very popular – only then made with smoked haddock (which is still equally good). It’s cool, light and still evokes memories of that era.

The Delia Online Cookery School: You can now watch how to make homemade mayonnaise in our video. Press the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

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Can't get sauce flour

Asked by: Siuk

Hi, for the Arbroath Smokie Mousse in Delia's Christmas book, should I use plain flour in place of sauce flour or is there something which is a better substitute? I cant find sauce flour anywhere here in Ireland.

Answered by Lindsey: Hello, Just use plain flour if you cannot get sauce flour. Kind regards Lindsey

Can I freeze...

Asked by: helenmcelroy

Hello Lindsey, Can I freeze Arbroath Smokie Mousse? Thanks Helen

Answered by Lindsey: Hello Helen, No, it is not suitable for freezing Kind regards Lindsey

Is the smoked haddock cooked first?

Asked by: coulthard1

Do I cook the smoked haddock first before I use it in Delia's Arbroath Smokie Mousse recipe, or do I use it raw?

Answered by Lindsey: Hello, Arbroath Smokies and hot smoked which means they are cooked during smoking. They can be used cold as they are in Delia’s Arbroath Smokie Mousse or hot like Delia uses them in her Smokie Creams. So no you do not need to cook them. If you are using ordinary smoked haddock instead of the Arbroath Smokies, you will need to cook it first. Kind regards Lindsey

Method

Begin with the eggs by placing them in cold water, bringing them up to a fast boil, then timing them for 7 minutes.

Then cool them under a cold running tap and peel off the shells. Now remove the skin and bones from the smokies (they will come away very easily), then flake the flesh into small pieces and chop the eggs similarly. Next soak the gelatine leaves in a bowl in cold water and in a medium saucepan, place the butter, milk and flour. Whisk these continuously together over a medium heat so the mixture will gradually thicken as it comes up to a simmer. Then leave it on the barest simmer for 3–4 minutes, stirring often.

After that remove it from the heat, squeeze the excess water from the gelatine then whisk the gelatine into the hot sauce to dissolve it – which will happen quite quickly. Now transfer the sauce to a bowl, let it cool for about 10 minutes before stirring in the mayonnaise and cayenne and seasoning well. Next stir in the smokie pieces, eggs, capers and parsley, then finally fold in the whipped cream. Divide the mixture equally between the ramekins, cover them with clingfilm and chill for several hours.

When you want to serve them, remove from the fridge 30 minutes before, then slide a small palette knife round the edge of each one and turn out onto serving plates. Give each one a dusting of cayenne and a sprinkling of capers on top and garnish with watercress.