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Manx Smoked Salmon

Manx Smoked Salmon – Forkwise recipe card (illustration, no photo yet)
DinnerBritish⏱ 60 minServes 6MediumGluten-freeEgg-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 450 g kippers
  • 450 g smoked salmon, sliced
  • 500–600 ml cream
  • 20 g chopped chives
  • ¼–½ ea. cucumber, thinly sliced
  • ½ tomato, sliced, de-seeded, and skinned

Method

  1. Boil the kippers in a pot of salty water
  2. Add 4 rings of smoked salmon to a greaseproof tray in foil (slices can go over the edge)
  3. Wait for the kippers to finish boiling then refresh them with cold water for 3–5 minutes. Fillet them, then skin and place them in a blender.
  4. Add cream gradually and blend.
  5. Add chives to the mix.
  6. Add the mixture to the rings and remove any air pockets by shaking.
  7. Fold over the salmon slices and turn over the rings. Cover with clingfilm and refrigerate.
  8. Add about 6 slices of the cucumber to the centre of each plate.
  9. Remove food from refrigerator, remove from oven tray and put them upside down on top of the cucumber slices.
  10. Add more strips of cucumber and tomato to the top of the food. Serve!

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.