Scottish salmon is thought by many to have the best flavour of all and Scotland has always been justly famous for its traditional smokehouses which put flavour into fish with just wooden chips and no additives.
300 ml (10 fl oz) fresh single cream
2 bay leaves
100 g (4 oz) smoked salmon
15 ml (1 tbsp) lemon juice
large pinch of paprika
about 150 ml (1/4 pint) fresh milk
15 ml (3 tsp) gelatine
cucumber slices, to garnish
1. Gently heat the cream and bay leaves together in a small saucepan. When warm, remove from the heat and leave to infuse for 2-3 hours.
2. Discard the bay leaves. Pour the cream into a blender or food processor, add the salmon, reserving one small slice to garnish, the lemon juice and paprika and blend together.
3. Transfer to a measuring jug and add enough milk to make up the quantity to 568 ml (1 pint) and stir well together.
4. Sprinkle the gelatine over 45 ml (3 tbsp) water in a small bowl and leave to soak for a few minutes. Place the bowl over a saucepan of simmering water and stir until dissolved. Leave to cool slightly, then whisk into the salmon mixture.
5. Pour the mixture into 6 ramekin dishes and leave to chill for at least 2 hours. Serve garnished with a small piece of the reserved salmon and cucumber slices.
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