• 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

    Serves: 4
    Cooking Time: 40 mins

    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

     

    ×
    Exit mobile version