Sunday, June 6, 2010

Smoked Eel Mousse

In New Zealand the Eel is well known as a quality smoked product.

Its fat content makes it a good fish to smoke.

The firm, white flesh of fresh eel is suitable for baking or stewing.


  • 2 1/2 teaspoons gelatin
  • 2 tablespoons water
  • 100 grams cucumber
  • 250 grams smoked eel
  • 1/4 cup mayonnaise
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped chives
  • 1/2 cup cream
  • Black olives
  • Cucumber slices
Soak the gelatin in the water until it swells, then dissolve over hot water. Peel the cucumber and remove the seeds. Cook flesh in boiling salted water for 5 minutes. Drain well, and sieve, or puree in a food processor. Flake the smoked eel, and add to cucumber, Add the gelatin, mayonnaise, salt, pepper, lemon juice, parsley and chives. Mix together thoroughly. In a small bowl, whip the cream, and fold into smoked eel mixture. Oil a two cup mold and pour in the mousse. Refrigerate for 4 hours - garnish with cucumber and olives.

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