summer-smoked-haddock-mousseHarry Weir

This recipe brings me right back to my childhood. It is an adaptation from a dish of a great friend of the family, Joyce Whelehan, and reminds me of the wonderful summers we enjoyed in Offaly with my nine siblings.

Serves 8 to 10


  • 8 sheets gelatine
  • 150ml warm stock, chicken, vegetable, or fish
  • 400g smoked haddock
  • 1 teaspoon ground nutmeg
  • 500ml milk
  • 3 bay leaf
  • 400g of mixed vegetables (eg. carrot, pepper, peas, cooked for 5 minutes, blanched in ice cold water to cool, drain)
  • 168g tin sweetcorn, drained
  • 2 tomatoes, chopped
  • ½ onion, grated
  • 4 hard-boiled eggs, chopped
  • 2 tablespoons fresh parsley/chives
  • 250ml whipped cream
  • 250ml mayonnaise
  • ½ lemon, juice only
  • 2 teaspoons Tabasco sauce, or to taste
  • Salt and pepper, to taste 
  • 30g butter
  • 30g plain flour
  • 350ml milk (retained liquid from haddock)
  • Salt, pepper, and ground nutmeg, for seasoning



  1. Have all of the ingredients assembled. Dissolve the gelatine into 150ml of warm stock. Boil and cook for 5 minutes. Strain through a sieve.
  2. Poach the haddock for 8 minutes in milk with the nutmeg and bay leaf. Drain and allow to cool. Remove all bones and skin and break into bite size pieces. Retain liquid to make the white sauce.
  3. Cook the mixed vegetables. Mix all of the fish, and cooked vegetables, onion, sweet corn, tomatoes and eggs together into a bowl.
  4. To make the white sauce, melt the butter in a small saucepan over a medium heat. Add flour and stir until the butter and flour are well combined. Pour in milk (retained liquid), stirring constantly as it thickens. Add more milk depending on desired consistency.
  5. Whisk the cream. Mix the gelatine into the white sauce. Add mayonnaise and fold in the cream.
  6. Add the tabasco, and lemon juice and season with salt and pepper.
  7. Combine all the ingredients and pour into a nice dish for serving. Only use enough of the liquid, as required. The mix does not want to be too wet. You could use a fish mould or a few serving dishes.
  8. Refrigerate until set (should be soft set). Serve with baby new potatoes and salad.

Tip: Retain any unused liquid for making another fish mousse – be creative!

Photography credit: Harry Weir