Review/Rate this Recipe Save to MyRecipes Rating:

Title: Hot Kipper Salad
Yield: 1

Ingredients

      8 oz kippers
      1    egg white
    1/2 pt cream
    1/2    lemon; juice of
      2    fresh beetroots
      2 tb fresh chopped coriander
      2 tb fresh chopped parsley
      1    paprika; (pinch)
      1    salt; (pinch)
      1    cooking oil; (deep frying)
      1    black pepper to season
      1    mixed salad leaves; (for
           -garnish)

Instructions

Pre-heat oven to 200c/gas6.

Take the kipper and strip off the bones. Flake the flesh and put into a
food processor. Leave until it becomes a smooth paste (30-40 seconds).
Add the egg whites and leave for a few seconds to aerate. Next add, salt,
pepper, lemon juice, fresh herbs and the cream. (when adding the cream it
should be poured quite slowly to avoid curdling).

Place in the refrigerator until it reaches a thick consistency (about 5
minutes). Place into well greased ramekin dishes and place in a
Bain-Marie. (Bain-Marie is an oven proof dish containing about 1 inch of
water). Cook in the oven for about 8-10 minutes.

While they are in the oven, slice beetroot for about 20 seconds until
crispy. decorate the plate with mixed salad leaves and fresh coriander.

Place a ramekin dish with the mousse onto a plate and surround it with
crispy beetroot.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Reviews