Ingredients

The following ingredients have 4 Servings
  • 175 gm (6 oz) smoked salmon (See Note 1)
  • 100 g (1/3 cup + 1 tbsp) cream cheese (See Note 2)
  • 2 tbsp crème fraiche (See Note 3)
  • 1 tbsp fresh chives - finely chopped (See Note 4)
  • 1 tbsp fresh dill - finely chopped (See Note 4)
  • 1 tbsp lemon juice (See Note 5)
  • 1 tsp lemon zest
  • freshly ground black pepper - to taste (See Note 6)
  • lemon wedges and sprigs of dill
  • green salad
  • fresh bread or toast

Instruction

  • Line two 9cm (3.5 inch) ramekins with a 20-25cm (7.8 – 9.8) inches square of cling film (sufficient to cover).
  • Line the ramekins with a single layer of half the smoked salmon slices, overlapping them slightly so there are no gaps.
  • Mix the cream cheese with the crème fraiche, lemon zest, lemon juice, chives, dill and black pepper. Taste and add more lemon juice or black pepper if needed.
  • Spoon the cream cheese mixture into the prepared ramekins pressing down lightly.
  • Fold the smoked salmon over the top to cover completely (you might need to place a small slice of smoked salmon in the middle before folding over the sides).
  • Close the cling film over the top of each ramekin.Place in the fridge for at least 2-3 hours to set.
  • When ready to serve, remove the parcels from the fridge. Open up the cling film, and carefully turn out the parcel onto a plate. Serve straight away.