Wednesday, 4 April 2012

Smoked salmon parcels with caper cream cheese


This is my last post before Easter and my trip to Poland. I have some time off, so there will be a short break on my blog. Please do not forget about me, because like Terminator "I'll be back" and it will be fab time to go back to cooking and blogging - asparagus in season. Shall I say "I'll be back with a bunch of asparagus"?

Before I go I would like to show you something that looks nice and I think this is very interesting way of presenting cream cheese. I found the idea of wrapping cream cheese in smoked salmon in some ancient "Dales Life" magazine (recipe by Merry Berry) and originally the cooked and chopped prawns were used for a fillingalong with cheese. Since I tried the original one I went through several variations and all of them seemed fine i.e. chopped smoked salmon, gherkins, various herbs and today I will show you one with capers.

This is very rich dish so do not be tempted to serve one to one person only. In my opinion one parcel served with some crusty bread or toast or even good quality crackers or oat cakes should serve up to 3 people as a snack or starter. I cut each in six and let guest help themselves.

I wish you happy Easter and talk to you when I get back! 


Makes 2
4 large slices of smoked salmon 
about 150g cream cheese
1 tbsp salted capers, rinsed and chopped 
2 tbsp of fresh dill, chopped
zest of one lemon
1 tsp of lemon juice 
salt (optional, capers are salty)
freshly ground black pepper
some salad leaves and lemon wedges to serve 
springs of fresh dill to garnish (optional)

Mix the cream cheese with lemon zest and juice, capers, dill and freshly ground black pepper.

Line two soufflé dishes with some cling film making sure it is overlapping the dishes. Next line the dishes with smoked salmon slices in the same way - some of the fish should overlap each dish. Next add the cheese to the dishes and gently press with a spatula or spoon. Cover with the overlapping smoked salmonand then with the cling film and place in the fridge. Ideally overnight, but 2 hours will do. I also try to press them with some weight while they are resting.

Remove from the fridge, unwrap the foil and gently place upside down onto a serving plate. Garnish with some salad leaves, lemon wedges and serve.

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