Smoked Salmon Parcels

Serves 4


Ingredients:

225g (8oz) smoked salmon
175g (6oz) cream cheese
2 tbsp olive oil
2 tsp lime juice
3 tbsp finely chopped dill
black pepper, to taste
4 tsp horseradish cream
lime slices and dill sprigs, to garnish


Method:

• Slightly oil four 100ml (3½fl) ramekin dishes. Line each with smoked salmon, moulding it to fit dish and leaving a little extra to fold over top of dish.
• Blend cream cheese with oil and lime juice. Add chopped dill, black pepper and any extra smoked salmon, chopped. Spoon in horseradish but do not mix in thoroughly; it should be distributed in hot ribbons throughout cream cheese mixture.
• Place 4-5 teaspoons cream cheese mixture in each ramekin, then fold smoked salmon over top to make a neat parcel. Chill for 3-4 hours.
• To serve, turn out onto a plate. Garnish with lime slices and dill.