02 January 2013,02:41 by

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Smoked Haddock and Yogurt Mousse can be self-rewarding once it has been prepared! Learn how it should be prepared by following all instructions! In doing so, you would be able to arrive on a nice and palatable dish ever-Smoked Haddock and Yogurt Mousse!
Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Poach the haddock in water to cover for 10 minutes. Drain well, then remove the skin and any bones and flake the flesh finely into a bowl.
  • Add the yogurt and mix gently together. Chop egg finely and add to the fish mixture with the lemon rind.
  • Put the lemon juice, gelatine and water in a small cup. Stand the cup in a pan of hot water and stir well until the gelatine becomes syrupy. Remove from the heat and cool for 2 minutes.
  • Stir the gelatine into the fish mixture, add salt and pepper to taste, then divide the mixture equally between 4 individual ramekins. Chill in the refrigerator for 1 hour.
  • Slice the remaining egg and use to decorate each ramekin, and then sprinkle with paprika to garnish.


  • 500 grams smoked haddock fillets 
  • 500 ml plain low-fat yogurt
  • 4 hard-boiled eggs, shelled 
  • Finely grated rind of 1lemon
  • 4 teaspoons lemon juice
  • 4 teaspoons powdered gelatine 
  • 4 tablespoons water
  • Salt
  • Freshly ground white pepper
  • Paprika, to garnish

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