Smoked salmon paupiette. Smoked Salmon Paupiette, rich creamy mousse wrapped with smoked salmon. Smoke and salmon go together like, well, salmon and smoke. Perfectly smoked salmon is one of those simple exquisite indulgences.

Making homemade smoked salmon pate Making homemade smoked salmon pate from scratch couldn't get any easier. With cooking tips, tricks and foolproof recipes, this fabulous cookbook from Gizzi Erskine will bring a bit of magic to your kitchen. More information on "Paupiette of Smoked Salmon": Images NYPL Digital Gallery, Flickr, Google Images. Nowdays, you can have Smoked salmon paupiette using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Smoked salmon paupiette

You need 200 g of smoked salmon.
You need 80 g of fish, chicken or veg stock.
It's 1 of gelatine leaf (soaked in cold water).
It's 10 g of soft butter.
It's 40 g of double cream.
Prepare of Worcester sauce and tobacco to taste (a few drops).
You need to taste of 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. 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. From Michael Smith's smoked salmon chowder to Ina Garten's smoked salmon spread, we've got tons of tasty ways to enjoy this Crêpes With Smoked Salmon, Ricotta, Red Onions and Capers.

Smoked salmon paupiette step by step

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.

Salmon can be cold smoked or hot smoked, dry brined or cured in a liquid brine. The salmon in the picture below was brined in liquid, flavored with herbs and spices, and cooked using the hot smoking. Categories: Smoked Salmon Fish Salmon American Tomato Dairy Recipes Crab Recipes Shellfish Recipes Cucumber Cream Cheese Sole Paupiette with Crab and Smoked Salmon Mousseline. Smoked salmon beaten into cream cheese with fresh herbs and seasonings makes a delicious Delicious! I LOVE smoked salmon and this spread really hit the spot.