Smoked salmon parcels filled with horseradish and apple cream

May 5, 2015 (Last Updated: January 11, 2019)

TO DRINK: Tame the richness of this dish with a cap classique such as Villiera Tradition Brut.

Print Recipe

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

 

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May 5, 2015 (Last Updated: January 11, 2019) By
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