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
Make it step by step
- Boil the kippers in a pot of salty water
- Add 4 rings of smoked salmon to a greaseproof tray in foil (slices can go over the edge)
- 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.
- Add cream gradually and blend.
- Add chives to the mix.
- Add the mixture to the rings and remove any air pockets by shaking.
- Fold over the salmon slices and turn over the rings. Cover with clingfilm and refrigerate.
- Add about 6 slices of the cucumber to the centre of each plate.
- Remove food from refrigerator, remove from oven tray and put them upside down on top of the cucumber slices.
- Add more strips of cucumber and tomato to the top of the food. Serve!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.