Kipper Cream is a traditional Scottish recipe for a classic mousse of flaked kippers in a milk base thickened with flour roux and set with gelatine and flavoured with mayonnaise that's lightened into a mousse with beaten egg whites and that makes and excellent starter for Hogmanay. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Kipper Cream.
Remove the skins from the kippers and flake the flesh (discard any bones). When done, melt the butter in a pan, scatter the flour over the top and stir in to form a roux. Take off the heat and whisk in the milk until smooth.
Return to the heat and bring to a boil, stirring constantly then take off the heat and whisk in the egg yolks, nutmeg and lemon juice. Dissolve the gelatine in the boiling water then stir into the milk mixture along with the flaked kippers. Set aside until the mixture begins to set.
Whisk the egg whites until stiff then fold into the milk mixture along with the mayonnaise. Turn the resultant mixture into a shallow, lightly oiled, 1.5l dish. Smooth the surface with a plastic spatula then allow to cool completely, cover with clingfilm and place in the refrigerator over night to set.
The following day, turn the cream out onto a serving plate then garnish with slices of cucumber, water cress and stuffed green olives.
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