Smoked Mackerel Mousse

Serves: 15

Ingredients

• 300ml Millac Gold Double
• 300g Skinned smoked mackerel fillets
• Juice from 2 medium lemons
• 75g Lakeland Dairies Unsalted butter
• 2 tspn Horseradish sauce
• 2 tspn Dijon mustard
• 1 level tspn Ground black pepper
• 1 cucumber

Method

Put the cucumber aside.

Place all the ingredients into a blender and blend until you achieve a smooth past, scrapping down as necessary.

Cut the cucumber into 0.5cm slices and arrange on a plate, pipe the mousse onto the cucumber slices or quenelle using two dessert spoons.