Three Fish Mousse
A luxurious seafood mousse combining delicate white fish, smoked salmon, and prawns, enriched with herbs and lemon, perfect as an elegant first course for special occasions.
Ingredients
- 1 lb. cod or similar white fish, skinned ⓘ
- 1 bay leaf
- 1 slice lemon ⓘ
- 6 black peppercorns ⓘ
- 14 oz. thinly sliced smoked salmon ⓘ
- 0.4 oz. sachet gelatin
- 6 oz. cooked prawns, chopped roughly ⓘ
- 1/2 pt. sour cream ⓘ
- 8 oz. low-fat cream cheese ⓘ
- 2 Tbsp. chopped fresh dill ⓘ
- juice of 1 lemon ⓘ
- 3 drops Tabasco sauce ⓘ
Instructions
- Lightly oil a 2-quart ring mold.
- Place the cod, bay leaf, lemon slice, and black peppercorns in a deep frying pan.
- Cover with water and poach for about 25 minutes, or until the fish flakes.
- Remove the fish from the stock and allow to cool.
- Flake the fish.
- Liberal ly line the ring mold with the smoked salmon, making certain that every slice overlaps slightly and that plenty is left to hang over the edges.
- Put 4 tablespoons of water into a saucepan.
- Sprinkle the gelatin into the water and let it absorb completely.
- Add the cooked prawns, sour cream, cream cheese, chopped dill, lemon juice, and Tabasco to the gelatin mixture.
- Mix well and fold in the flaked fish.
- Pour the mixture into the prepared mold, fold over the overlapping smoked salmon slices, and chill for several hours or until set.
- Unmold onto a serving platter and serve chilled.
Tips & Substitutions
For a lighter mousse, consider substituting Greek yogurt for sour cream. If cod is unavailable, other white fish like haddock or tilapia can be used. Ensure the gelatin is fully dissolved to avoid clumps in your mousse. To enhance flavor, try adding a teaspoon of capers or a hint of horseradish for a unique twist.
Serving Suggestions
This Three Fish Mousse is best served chilled as an appetizer. Pair it with a fresh green salad or crusty bread for a complete meal. It also goes well with a light white wine. For a more substantial dish, consider serving alongside sides like roasted vegetables or a citrus salad to balance the richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain texture, avoid freezing the mousse as it may separate upon thawing. Serve chilled directly from the fridge for best flavor and consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Three Fish Mousse contains roughly 413 calories, with 31g protein, 24g carbohydrates, and 22g fat. It is an excellent source of protein (63% of the Daily Value), vitamin A (26% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 566mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this mousse ahead of time?
Yes, this mousse can be prepared a day in advance. Just ensure it is well covered and stored in the refrigerator. Chilling overnight allows the flavors to meld beautifully, enhancing the overall taste.
What can I use instead of smoked salmon?
If you prefer not to use smoked salmon, you can substitute with thinly sliced cooked salmon or even a different type of smoked fish like trout. Just keep in mind that the flavor will vary slightly.
Is it possible to make this dish gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any wheat-based ingredients. Always double-check your labels, especially on pre-packaged items like gelatin, to ensure they meet gluten-free standards.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).