Carragheen and Mackerel Savoury Mousse from Wild Food by Roger Phillips
Soak dried carragheen in water for 15 minutes, remove any grit or dried ends and discard the water. Add together the lemon rind, carragheen, milk and water. Bring to the boil and simmer gently for ...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Fine-mesh sieve
- Fork
Ingredients
- pepper and salt
- fennel
- 1 egg
- lemon and black olives to decorate
- 225 g (8 oz) smoked mackerel
- 2 strips lemon rind
- 600 ml (1 pint) milk
- 300 ml (½ pint) water
- 6 g (¼ oz) dried carragheen
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Fried Mackerel
bonapeti.com
“Marinara” mussels
identitagolose.com
Mackerel marinated in wine, fried in egg.
allrecipes.club
Mackerel salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olp
app.ckbk.com
Wild Cherry Soup from Wild Food by Roger Phillips
app.ckbk.com
Cockles & Mussels with Bacon -Starter | Just A Pinch Recipes
justapinch.com
Soused Mackerel Recipe
greatbritishchefs.com
Mackerel Asparagus Salad with Sesame Vinaigrette from The Tinned Fish Cookbook: Easy-To-Make Meals f
app.ckbk.com