Arbroath Smokie Mousse recipe | Delia Smith
Delia's Arbroath Smokie Mousse recipe. 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...
Ingredients
- 1 pair of Arbroath smokies, about 400g
- 2 eggs
- 7g leaf gelatine (4 sheets measuring about 11 x 7.5cm each)
- 10g butter
- 200ml milk
- 10g sauce flour
- 125g mayonnaise (or see below for homemade)
- a good pinch of cayenne
- 3 tablespoons fine capers
- 2 tablespoons chopped parsley
- 50ml double cream, lightly whipped
- seasoning
- 30g watercress
- 2 tablespoons fine capers
- cayenne pepper
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