Arbroath Smokie Mousse

Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath

Ingredients
One pair of Smokies (boned and skinned)
¼ Pint of double cream
Pinch of cayenne pepper
½ pint mayonnaise
½ pint bechamel sauce
8 gelatine leaves
½ cup chicken stock
½ squeezed lemon

Method
1. Liquidise the smokies, mayonnaise, bechamel sauce, lemon juice and cayenne in a bowl.
2. Soak the gelatine in cold water.
3. Heat the chicken stock and add the drained gelatine.
4. Slightly cool the stock mixture. Blend all the ingredients together in a liquidizer. Finish with the cream.
5. Pour into a suitable earthenware mould and cool for one day.
6. Warm the mould slightly with warm water, turn out, garnish and serve.