Smoked Cods Roe Mousse with Herb and Wine Jelly

Step by step

Method

1. 1

   Put the smoked cod's roe into a bowl, pour over enough boiling water to cover and leave to soak for 1 minute to loosen the skin. Drain, then peel off the skin. Return to the bowl and then mash the roe with the anchovies and olive oil. Leave to stand for 15 minutes to soften, then beat with an electric hand mixer. Beat in the lemon juice until creamy and season with pepper. Fold in the herbs (if using).

2. 2

   Put 4 tablespoons of 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). Remove from the heat then stir in 2 extra tablespoons warm water. Slowly beat this into the creamy cod's roe mixture, stirring all the time.

3. 3

   Now whip the cream to floppy peaks and in a separate bowl whisk the egg white until almost stiff. Working quickly, fold the cream into the cod's roe, and then beat in a big spoonful of egg-white to loosen the mix, then gently fold in the rest. Spoon into a serving dish or individual pots and spread level. Chill.

4. 4

   Now make the jelly. Pour the fish stock, wine and wine vinegar into the saucepan. Add the chopped shallot and peppercorns. Bring to the boil, stirring occasionally. Boil hard to reduce to about 300ml (½ pint). Take it off the heat.

5. 5

   Pour 3 tablespoons of cold water into a very small saucepan. Sprinkle the gelatine onto the water and leave to swell for 5 minutes. Then very gently heat the gelatine to dissolve it. As it starts to dissolve pour a little of the fish stock mixture into the gelatine and mix it well. Pour into the reduced fish stock and stir to mix. Stir in the chopped herbs, then leave to cool. When cool and beginning to set and go syrupy, pour a thin layer on top of the mousse(s), then chill for 2-3 hours. Serve with thinly sliced brown bread and butter or crisp toasts.PRINT VERSION