Smoked Salmon Parcels

Appetizers

These boldly flavoured, two-bite morsels can be passed around during a cocktail party or arranged on serving plates and garnished with greens for an elegant starter.

  • Total Preparation Time: 60 minutes

4 as an entree, 8 as a starter

Rating: 0 Stars

Ingredients

3/4 cup175 mLIvanhoe Horseradish Cheddar
1/2 cup125 mLSalerno Light Ricotta Cheese
2 tbsp30 mLFresh Dill
1 tsp5 mLDijon Mustard
1 tsp5 mLLemon Zest
16 slices200 gsmoked salmon
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Instructions

  1. Blend shredded and ricotta cheeses with mayonnaise, dill, chives and mustard.
  2. Cut strips of plastic wrap into squares and line 16 cups of a mini muffin pan. Cutting to fit, line each cup with a slice of smoked salmon to completely cover the bottom and sides, letting the extra overhang.
  3. Divide cheese mixture between cups. Fold in overhanging salmon to enclose e filling. Fold in wrap to enclose each parcel. Chill for up to 1 day
  4. To serve, turn out parcels onto a serving platter, removing and discarding wrap. Sprinkle with additional lemon zest and pepper. Garnish with watercress or dill. Serve with pumpernickel, rye or baguette toasts.

Tips

  • To make it easier to work, when using a 24-cup mini muffin tin, line alternate cups leaving extra space so that the plastic wrap doesn't overlap.
  • For a larger, first course-sized portion, line 4 ramekins with the smoked salmon. Divide and enclose the filling as directed above. Serve on a bed of greens.
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Ingredients

3/4 cup175 mLIvanhoe Horseradish Cheddar
1/2 cup125 mLSalerno Light Ricotta Cheese
2 tbsp30 mLFresh Dill
1 tsp5 mLDijon Mustard
1 tsp5 mLLemon Zest
16 slices200 gsmoked salmon
Add to Shopping List

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