Angelfish mousse


Ingredients 8
Servings 0
Time

Ingredients

  • 60
    ml
    natural yoghurt
  • milled black pepper
  • 50
    g
    watercress
  • 30
    ml
    creamed horseradish
  • 30
    ml
    cream
  • 125
    g
    fromage frais
  • 1
    egg white, whisked until stiff (optional)
  • 250
    g
    smoked angelfish, flaked and bones removed
 

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).
 

Read more on: fish/seafood
 

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