Newspaper article Manchester Evening News

Starter ; Hot Smoked Salmon Pate, Whisky Jelly (Serves 6)

Newspaper article Manchester Evening News

Starter ; Hot Smoked Salmon Pate, Whisky Jelly (Serves 6)

Article excerpt

STARTER INGREDIENTS For the pate: 400g hot- smoked salmon, skinned Finely grated zest and juice of 1 lime 100g full-fat cream cheese 150g thick Greek yoghurt 1tbsp creamed horseradish Sea salt and freshly ground black pepper For the whisky jelly: 200ml Laphroaig whisky 40g caster sugar 2 sheets of bronze gelatine To serve: Grated zest of 1 lime 12 slices of rye bread Salted butter, softened, for spreading METHOD 1. To make the pate, the hot smoked salmon into a food processor with the lime juice and blitz for 20 seconds. Scrape down the sides of the bowl and add cream cheese, yoghurt, horseradish, lime zest and some salt and pepper. Blitz for one minute: you want the pate to be almost smooth, with a little texture from the salmon. Divide between six ramekins or other small dishes, cover and refrigerate. …

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