Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, smoked salmon paupiette. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Smoked Salmon Paupiette, rich creamy mousse wrapped with smoked salmon. Categories: Smoked Salmon Fish Salmon French Recipes European Recipes Wine Recipes Carrot Recipes. London Cure Smoked Salmon [Fresh Scottish Salmon (FISH), Rock Salt, Oak Smoke], Swimmer Crab Meat (CRUSTACEANS), Lobster Meat (CRUSTACEANS), Mascarpone (MILK), Whipping.
Smoked salmon paupiette is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Smoked salmon paupiette is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first 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
- Take 80 g fish, chicken or veg stock
- Make ready 1 gelatine leaf (soaked in cold water)
- Get 10 g soft butter
- Make ready 40 g double cream
- Take Worcester sauce and tobacco to taste (a few drops)
- Prepare to taste pepper
Serve a rougher blend of this smoked salmon pâté as a starter with salad and oatcakes or blend a bit longer Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Smoked salmon is healthy so easy to prepare; it doesn't even need cooking! People all around the world enjoy the versatility of this smoked fish. It adorns appetizer trays at parties, serves as a.
Instructions 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
Smoked salmon, corn, and potatoes liven up this creamy chowder that absolutely pops with flavor! Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Smoked salmon and seasonings dress up a flavored cream cheese spread. Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
So that’s going to wrap it up for this special food smoked salmon paupiette recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
