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Sardine Mousse         HT  HD  90mins

Serves 6    Hot   Fish    Hors d'oeuvre  Starter   Appetizer 



2 x 325g/12oz tins Sardines

1 Onion

25g/1oz Butter

1 teasp Lemon juice

Salt & Pepper

2 Eggs

50g/2oz Fresh Breadcrumbs

3 tbsp Milk

1 teasp Anchovy essence

1 tbsp Fresh Parsley, chopped




1. Preheat oven to 325F (170C) Gas 3.


2. Drain sardines and remove the skin and bones.


3. Reserve half the sardines and puree the rest until very smooth.


4. Finely chop the onion and fry in the butter until transparent then add to the purée with the rest of the ingredients - mix well.


5. Grease a 1.2L/40fl.oz. soufflé dish and put in a layer of the purée then a layer of sardines. Repeat the layers finishing with a layer of purée.


6. Cover with foil, place in a roasting tin with 2.5cm/1 inch of hot water and bake for 1 hour, topping up the water when necessary.


7. To serve - run a knife around the side of the dish and turn onto a warmed serving plate.


  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

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