Smoked Salmon Pate Recipe Needed

[Anna_S]

Does anyone have a tried and tested recipe they can share?
I'd like to put this into a mould and turn it out, so something that holds its shape would be good.
Thanks

[Soovy]

[Anna_S]

is it me?

[Wadeski]

"Shut up! Shut up you American. You always talk, you Americans, you talk and you talk and say 'Let me tell you something' and 'I just wanna say this', Well you're dead now, so shut up!"

"Hey I didn't even eat the mousse..."

[Watch-Collector]

This is easy to make and simple , you can also blend the salmon and cream to get a thinner consistency!
http://www.nigella.com/recipes/recipe.asp?article=...

[Soovy]

Wadeski said:

"Shut up! Shut up you American. You always talk, you Americans, you talk and you talk and say 'Let me tell you something' and 'I just wanna say this', Well you're dead now, so shut up!"

"Hey I didn't even eat the mousse..."

At least someone got it.

[tomash]

Anna_S said:

Does anyone have a tried and tested recipe they can share?
I'd like to put this into a mould and turn it out, so something that holds its shape would be good.
Thanks

K Anna

Buy 1-2 pack sliced smoked salmon.

1-2 Pack smoked salmon end bits that they flog off cheep. More for a fuller flavour.
Line 3 - 4 ramekins with Cling film so that u have enuff to fold over. lightly oil the film with some flavourless oil (groundnunt or grapeseed) then line with the smoked salmon slices, again so that the base can be covered.

Take your salmon end bits with some Yoghourt/ Creme Fraiche/ whisked cream (all the same really just depends on how your LARD radar is) mix and blend. Add pepper (add paprika and fresh coriander if u feel daring).

Mix should be very stiff at this stage!!

Dissolve 1 sheet of gelatin per 2 ramekins in as little boiling water as u cn get away with so 1 sheet 2 maybe 1 floz.

Mix the stiff salmon mousse with the gelatin mix, add lemon check seasoning.

Spoon into the ramekins fold salmon over the base then the cling film. Place a can of baked beans or similar onto the base of the thing and put in fridge.

Wait overnite.

Take from fridge and lift from ramekin it should slice like a beauty.

If you want a quick one then just make sure that the mousse mix is stiff when it comes out of the blender and fridge it for a bit. It wont slice but it will hold its shape. In this case best to serve in scoops like ice cream.

[Anna_S]

Brilliant, thank you - will try and remember to take a picture of the finished product!