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Manx Smoked Salmon with Kipper Pate Filling
Manx Smoked Salmon with Kipper Pate Filling is a traditional Manx recipe (from the Isle of Man) for a classic starter of smoked salmon slices filled with a kipper pate. The full recipe is presented here and I hope you enjoy this classic Manx version of: Manx Smoked Salmon with Kipper Pate Filling.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
2
Rating: 
Tags : British RecipesManx Recipes
This is a modern starter that makes the most of smoked Manx seafood with rings or dariole moulds lined with smoked salmon and filled with freshly-made kipper pate.
Ingredients:
500g (1 lb) kippers
500g (l lb) smoked salmon slices
500–600ml cream
20g chives, chopped
½ cucumber, thinly sliced
½ tomato, sliced, de-seeded, and skinned
Method:
Bring a pan of salted water to a boil. Add the kippers and cook for about 10-15 minutes, until tender. Transfer the kippers to a large bowl of water and refresh for 3–5 minutes. Fillet the fish, remove the skin and place the meat in a blender.
Arrange 4 dariole moulds or 4 cooking rings on sheets of kitchen foil. Line with the salmon slices, making sure that the salmon overhangs the mould so you can fold over the top later.
Pulse the kipper meats to chop then gradually add the cream and blend with the fish. Add the chives and pulse once again to combine.
Spoon the pate mixture into the prepared moulds, tapping them to remove any air pockets.
Fold the salmon slices over to enclose the pate then turn the rings over onto a sheet of clingfilm (plastic wrap). Wrap the clingfilm around the moulds then refrigerate for at least 2 hours to chill.
When ready to serve, arrange 6-8 slices of cucumber, overlapping, in the centre of each plate. Carefully remove the salmon and kipper parcels from the moulds and set them seam side down on top of the cucumber. Garnish with more cucumber rounds and the sliced tomato then serve.
