Recipe for Paupiettes of Salmon 
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Yield:
4 as a starter
Ingredients:
Amount Ingredient
250 gm poached salmon
50 gm softened butter
50 gm horseradish
2 tsp chopped fresh chives
50 gm marinated salmon diced (qv)
1 x squeeze of lemon juice
250 ml lightly whipped double cream
1 x salt and pepper
4 x thin slices marinated salmon about 15 x 7.5cm
50 ml creme fra"che
2 tsp salmon eggs
fresh garnish diced yellow and red pepper and courgette lightly fried
300 ml gazpacho sauce (qv) to serve
Instructions:
Instructions: Put the poached salmon butter and horseradish into a food processor and work until smooth.

Put the mixture into a bowl and add the chives diced marinated salmon and lemon juice.

Fold in the cream and season with salt and pepper.

Chill in the refrigentor for about 30 minutes.

Cut 4 rectangular pieces of cling film slightly larger than the marinated salmon slices and place a slice on each.

Pipe the salmon mixture lengthwise on to the salmon slices and roll them up clingfilm and all securing them tightly at each end.

Chill the paupiettes in the refrigerator for 1 hour.

Presentation

Remove the cling film from the paupiettes and place one in the centre of each plate.

Pipe 6 little blobs of creme fra"che on top of each paupiette and place a salmon egg on top of each blob.

Garnish the rim of the plate with the red and yellow pepper and courgette.

Spoon around enough of the gazpacho sauce to cover the base of each plate.

Finish off with several sprigs of dill.

Serves 4 as a starter

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