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
Ingredients
- FILLING
- 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)
Instructions
1
For the filling, combine all the ingredients in a bowl.
2
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.
3
Spoon the filling into the moulds and fold over the salmon to form a parcel. Chill for at least 30 minutes.
4
To serve, turn the parcels out of the mould and garnish with chervil, lemon wedges and bloody sorrel.
Notes
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
