Manx Smoked Salmon
Manx smoked salmon is a chilled starter that pairs two smoked fish in one neat ring. A creamy kipper and chive mousse sits inside a wrapping of sliced smoked salmon. Kippers are a staple on the Isle of Man, and blending them with cream gives them a smooth, savoury texture that suits a cold plate. It is made ahead and turned out onto cucumber, so serving takes only minutes.
Instructions
Boil the kippers in a pot of salted water. While they cook, line a greaseproof tray with foil and lay 4 rings on it, then press smoked salmon slices inside each ring, letting the ends hang over the edge.
When the kippers have finished boiling, refresh them in cold water for 3 to 5 minutes. Fillet them, remove the skin and put the flesh in a blender.
Add the cream a little at a time while blending, until you have a smooth mixture. Stir in the chopped chives.
Spoon the mixture into the salmon-lined rings. Shake the tray gently to knock out any air pockets.
Fold the overhanging salmon slices over the top of the filling. Cover the tray with clingfilm and chill in the refrigerator.
To serve, arrange about 6 cucumber slices in the centre of each plate. Take the tray from the refrigerator, lift the rings out and turn each one upside down onto the cucumber.
Top each portion with more strips of cucumber and the tomato, then serve.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
