Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, smoked salmon paupiette. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Smoked Salmon Paupiette, rich creamy mousse wrapped with smoked salmon. 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.
Smoked salmon paupiette is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Smoked salmon paupiette is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have smoked salmon paupiette using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Smoked salmon paupiette:
- Take 200 g smoked salmon
- Make ready 80 g fish, chicken or veg stock
- Make ready 1 gelatine leaf (soaked in cold water)
- Make ready 10 g soft butter
- Get 40 g double cream
- Prepare Worcester sauce and tobacco to taste (a few drops)
- Prepare to taste pepper
Find simple, creamy smoked salmon pates and spreads for a quick and easy dinner party starter or canapé. Combine smoked salmon with pasta for a simple yet scrumptious lunch or supper. The flavoursome fish adds a smoky boost to creamy pasta dishes. Salmon can be cold smoked or hot smoked, dry brined or cured in a liquid brine.
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
The salmon in the picture below was brined in liquid, flavored with herbs and spices, and cooked using the hot smoking. Best Smoked Salmon Dip Recipe Ingredients. Smoked salmon - When buying this at the market, look for dense vacuum-packed wild caught fillets. Paupiettes of plaice, smoked salmon and spinach with a prawn bisque - Picture of The Three Cranes, Turvey. Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
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