Fish Mousse



Cooked fish or shellfish

(as appropriate to recipe)                                            450 g

Fish veloute                                                               175 ml

Fresh Cream                                                               175 ml

Fish aspic                                                                   175 ml

Cayenne pepper


  1. Remove the skin and bones from the fish.  Pound the flesh in a mortar or mince through a fine plate and then pass through a fine sieve.
  2. Mix in the cold fish veloute and fish aspic which should be on the point of setting.
  3. Whisk the cream to a soft peak and fold it into the mixture.  Adjust the seasoning with a little cayenne pepper and use as required.


Note:  Lobster, salmon, prawn or shrimp can be used.  It is permissible to use a little red colouring if it is considered necessary.  The mouse should be tested for setting prior to use.  A slight increase in aspic may be required in very warm weather.