Hot-smoked salmon pâté, whisky jelly

Hot-smoked salmon pâté, whisky jelly

By
From
Everyday Seafood
Serves
6 as a starter

Salmon and whisky is a pairing I’ve been serving in various ways since I opened my first restaurant, Black Pig, in 2003. Good quality hot-smoked salmon is available from good delis, supermarkets and online – it’s well worth buying superior smoked fish because the texture and flavour will be better. If whisky isn’t your thing, you could use the same recipe to create a beetroot jelly, swapping the whisky for beetroot juice.

Ingredients

Quantity Ingredient

For the pâté

Quantity Ingredient
400g hot-smoked salmon, skinned
1 lime, zest finely grated and juiced
100g full-fat cream cheese
150g full-fat greek yoghurt
1 tablespoon creamed horseradish
sea salt
freshly ground black pepper

For the whisky jelly

Quantity Ingredient
2 sheets bronze leaf gelatine
200ml laphroaig whisky
40g caster sugar

To serve

Quantity Ingredient
12 slices rye bread
1 lime, zest grated

Method

  1. To make the pâté, put 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 the cream cheese, yoghurt, horseradish, lime zest and some salt and pepper. Blitz for 1 minute: you want the pâté to be almost smooth, with a little texture from the salmon. Divide between 6 ramekins or other small dishes, cover and refrigerate.
  2. To make the jelly, soak the gelatine in a shallow dish of ice-cold water for about 5 minutes to soften. Put the whisky and sugar into a pan and heat gently until the sugar has dissolved and the liquor is almost at a simmer.
  3. Remove the gelatine leaves from the dish and squeeze out the excess water. Add to the whisky, off the heat, and stir until melted. Leave to cool completely, but don’t let it set.
  4. Pour the cooled, liquid jelly evenly on top of the pâté and return to the fridge to set.
  5. Take the pâté out of the fridge around 20 minutes before serving so that it comes to room temperature.
  6. When ready to eat, toast the rye bread. Sprinkle the lime zest over the pâté and serve immediately, with the toast.
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