Smoked salmon paupiette

Name: Smoked salmon paupiette
Yield: 4-6 servings
Cuisine: British
Ingredients: 200 g smoked salmon; 80 g fish, chicken or veg stock; 1 gelatine leaf (soaked in cold water); 10 g soft butter; 40 g double cream; Worcester sauce and tobacco to taste (a few drops); to taste pepper

Uncle Matt's Cookery Lessons @cook_16352818

Somerset England

I first learnt to make this starter at the Priory Hotel in Bath, it looks fab and tastes better, its quite rich so make sure to serve some crisp lettuce with it

Uncle Matt's Cookery Lessons @cook_16352818

Somerset England

I first learnt to make this starter at the Priory Hotel in Bath, it looks fab and tastes better, its quite rich so make sure to serve some crisp lettuce with it

Saved

Ingredients

4-6 servings

200 gsmoked salmon
80 gfish, chicken or veg stock
1gelatine leaf (soaked in cold water)
10 gsoft butter
40 gdouble cream
Worcester sauce and tobacco to taste (a few drops)
to tastepepper

Saved

Steps

1

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.
2

Put the trimmings into a food processor with the butter and blitz for about 1 minute until smooth
3

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.
4

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.
5

Lift the other end of the cling film up to meet and overlap the other end of the salmon to create a cylinder.
6

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
7

These screen shots are from my Youtube cookery channel feel free to follow link https://www.youtube.com/watch?v=KfkgqwxJnqU

Saved

Cooksnaps

Saved

Uncle Matt's Cookery Lessons @cook_16352818

on March 24, 2019 18:55

Somerset England

Uncle Matt's Cookery LessonsI was a chef since the early 90's, but hung up my apron a few years ago, since then I have rekindled my love of cooking and created my own cookery channel on Youtube, I'd love you to follow me there. You can also follow me on Facebook and Instagramhttps://www.youtube.com/channel/UCykNmRrcsE5i3nj1t48eKPg?view_as=subscriber