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