Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, smoked salmon paupiette. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Smoked salmon paupiette is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Smoked salmon paupiette is something that I’ve loved my whole life. They are nice and they look wonderful.
In a food processor, combine the crab, salmon, shallots, garlic, chives and. More information on "Paupiette of Smoked Salmon": Images NYPL Digital Gallery, Flickr, Google Images. Prawns, white crabmeat, salmon caviar & cayenne pepper. "This is a real winner to have prepped and ready in the fridge to enjoy as a starter or as part of a buffet.
To begin with this recipe, we have to prepare a few components. You can cook smoked salmon paupiette using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Smoked salmon paupiette:
- Get 200 g smoked salmon
- Make ready 80 g fish, chicken or veg stock
- Take 1 gelatine leaf (soaked in cold water)
- Get 10 g soft butter
- Get 40 g double cream
- Prepare Worcester sauce and tobacco to taste (a few drops)
- Take to taste pepper
Homemade Smoked Salmon Dip has an incredible real smoked salmon flavour that you simply can't buy in tubs from the supermarket! Made with cream cheese, lemon, dill and smoked salmon. Combine smoked salmon with pasta for a simple yet scrumptious lunch or supper. The flavoursome fish adds a smoky boost to creamy pasta dishes.
Steps to make Smoked salmon paupiette:
- Squeeze excess water from gelatine leaf and dissolve in the hot stock, divide the salmon 50/50 keeping the bigger slices for the outer layer and the smaller torn pieces for the mousse. Lay a few strips of cling film on your work bench and lay the slices of salmon slightly over lapping to create a rectangle.
- Put the trimmings into a food processor with the butter and blitz for about 1 minute until smooth
- Keep the processor running and gradually add the now room temperature stock and gelatine (not too fast) until the mixture is smooth again. Soft whip the cream, then fold the salmon mixture in.
- Season the mousse with pepper, Worcester sauce and tobacco, I added some sliced chives (opt) for some colour contrast at this stage. Arrange the mouse along the top edge of the smoked salmon rectangle (leaving an inch border. Lift the cling film and try to roll it over the mousse, you may need to hold it over to encourage the sliced salmon to detach from the cling film and sit neatly onto the mousse.
- Lift the other end of the cling film up to meet and overlap the other end of the salmon to create a cylinder.
- Twist the ends of cling film to make the cylinder even and tight, leave in the fridge for at least 5 or 6 hours preferably over night before unwrapping and slicing. I served mine with some melba toast and lettuce…. `lovely
- These screen shots are from my Youtube cookery channel feel free to follow link https://www.youtube.com/watch?v=KfkgqwxJnqU
Find simple, creamy smoked salmon pates and spreads for a quick and easy dinner party starter or canapé. THE FINEST SMOKED SALMON - Welcome to H. Forman & Son, home of the world famous London Cure smoked Scottish salmon ➻ a true gourmet food with protected status. To serve, unmold salmon onto a platter so that rounded side faces up; remove and discard plastic wrap. The Luhr Jensen Little Chief and Big Chief Smokers are great for smoking salmon.
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