Instructions: You will need a 1.25 litre dish or 6 individual ramekin dishes.

First put the water in a small bowl and sprinkle the gelatine over it.

Leave it for a few minutes to soften then stand the bowl in a pan of hot water until the gelatine is completely dissolved and becomes transparent.

Then leave it to cool.

Meanwhile remove all the flesh from the smokies and flake it (Arbroath smokies are already cooked when bought).

Then fold the flaked fish into the mayonnaise.

After that whip the cream lightly (it should be thick and floppy but not stiff) and fold it into the mayonnaise.

Lastly stlr in the cooled gelatine and mix well.

Leave it until it is just beginning to set about 5 minutes.

Beat the egg whites to stiff peaks then stir 1 tablespoon of the stiffly whisked egg whites into the fish mixture season with freshly milled black pepper and add the lemon juice.

Then lightly fold in the rest of the egg whites.

Pour this mixture into a 1.25 litre dish or into 6 individual ramekin dishes cover and chill in the refrigerator for several hours and serve with fingers of brown bread and butter or toast.

Serves 4

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