Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, smoked salmon paupiette. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Smoked Salmon Paupiette, rich creamy mousse wrapped with smoked salmon. You always dreamed to cook french ? :) Here is a beautiful french Pink Paupiettes of Smoked Salmon recipe ! This video will teach you how to do a great Pink.
Smoked salmon paupiette is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Smoked salmon paupiette is something that I have loved my entire life.
To begin with this particular recipe, we must 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
- Take 1 gelatine leaf (soaked in cold water)
- Get 10 g soft butter
- Make ready 40 g double cream
- Get Worcester sauce and tobacco to taste (a few drops)
- Get to taste pepper
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. 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.
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
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. The crab-stuffed salmon paupiette is constructed like chicken Kiev: a chunk of butter mixture (the Cut the salmon into large dice, toss with the smoked salt in small oven-safe bowl, then cover with. A very simple recipe that you can make over and over. Smokey, sweet, melt in your mouth salmon that is brined and slow smoked on your Traeger grill. I get these planks at the local lumber.
So that’s going to wrap this up for this special food smoked salmon paupiette recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
