TO DRINK: Tame the richness of this dish with a cap classique such as Villiera Tradition Brut.
Smoked salmon parcels filled with horseradish and apple cream
- 250g cream cheese
- 30ml (2 tbsp) crème fraîche
- 50g apple, grated
- 30ml (2 tbsp) creamed horseradish
- zest and juice of 1 lemon
- salt and freshly ground black pepper, to taste
- 500g smoked salmon
- chervil, to garnish
- lemon wedges, to garnish
- bloody sorrel, to garnish (see Cook’s Tip below)
For the filling, combine all the ingredients in a bowl.
Line the holes in a large muffin pan with a layer of smoked salmon, leaving enough to seal the parcel after filling with the mixture.
Spoon the filling into the moulds and fold over the salmon to form a parcel. Chill for at least 30 minutes.
To serve, turn the parcels out of the mould and garnish with chervil, lemon wedges and bloody sorrel.
Bloody sorrel has dark red veins on the leaves and a milder taste than ordinary sorrel. Strawberry tagliatelle with wild rocket and zesty crème fraîche