Smoked Fish Cream
|Smoked haddock fillets||2⁄3 Pound (300 Gram)|
|Freshly ground pepper||To Taste|
|Freshly grated nutmeg||To Taste|
|Eggs||2 , beaten|
|Whipping cream||250 Milliliter (1 Cup)|
|Fresh dill sprigs||4 (For Garnish)|
Carefully skin fish and cut into pieces.
Place in an electric blender with herbs and blend to a smooth puree.
Blend in eggs and transfer mixture to a bowl.
Cover and refrigerate overnight.
Preheat oven to 375°F (190°C).
Fill a large roasting pan with about 1 inch (2.5 cm) boiling water and place in center of oven.
Return fish mixture to blender with cream and blend thoroughly.
Lightly grease 8 x 3 1/4 inch (6 cm) ramekins and fill them three-quarters full with mixture.
Place ramekins in roasting pan containing 1/2 inch (1 cm) water and bake for 30 minutes.