Smoked Fish Creams

Serves 8

Ingredients

10 oz (275 g) smoked haddock fillets
whole nutmeg
2 eggs, lightly beaten
10 fl oz (275 ml) double cream
8 oz (225 g) smoked salmon slices
salt and freshly milled black pepper

You will also need eight 3-inch (7.5 cm) ramekins, well buttered.

 

Begin by carefully skinning the haddock (you should have about 8 oz/225 g of flesh after this). Cut into pieces about 1½ inches (4 cm) square and place them in a liquidiser or food processor, along with a little salt, pepper and some freshly grated nutmeg. Switch the machine on and blend until the fish has turned to a smooth, even pulp. Then blend in the lightly beaten eggs. Transfer the mixture to a bowl, cover with clingfilm and leave it in the fridge overnight, or at least for 6 hours.

When you're ready to cook the fish creams, pre-heat the oven to gas mark 5, 375ºF (190ºC). Fill a large roasting tin with about 1 inch (2.5 cm) of boiling water and put this on the centre shelf of the oven.

Next return the fish mixture to the liquidiser together with the cream, and blend them together thoroughly. Now line the base and sides of each ramekin with smoked salmon – don't worry about doing this in pieces and patches, it won't show when they're finally turned out. Fill each ramekin three-quarters full with the mixture, then place all the ramekins in the tin containing the hot water. Cook for exactly 30 minutes. Serve the creams immediately, either in the ramekins or turned out on to plates (do this by holding each ramekin with a cloth, sliding a small palette knife round the edge and tipping the creams upside down on to the palm of your hand, then straight on to a plate the right way up). Serve as soon as possible.

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Other recipes to look at:

Hollandaise Sauce

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