Angelfish mousse

Fairlady
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (8)

60.00 ml yoghurt — natural
freshly ground black pepper
50.00 g watercress
30.00 ml creamed horseradish
30.00 ml cream
125.00 g fromage frais
1.00 eggs — whites only, whisked until stiff
250.00 g angelfish — smoked, flaked
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Method:

Place all ingredients, except egg white, in a food processor and process until smooth.
Fold in whisked egg white and freeze for 15 minutes or until slightly firmed.
Serve with melba toast.
Makes 500 ml (2 cups).



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