Smoked Salmon Parcels

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300g Smoked Salmon to line ramekins

150g Hot smoked salmon or trout

80g full-fat cream cheese

70g mayonnaise (1 heaped tbsp)

70g full-fat crème fraiche (1 heaped tbsp)

1 tsp lemon juice

Black pepper

 

Method

1 - Line the ramekins or small pots with cling film. Then line with smoked salmon slices.

2 - Mix all mousse ingredients together in a food processor. Fill ramekins with mousse. Fold smoked salmon over the top of the mousse. Cover in cling film. Chill until required.

3 - Served garnished with salad of choice – quails eggs, cherry tomatoes etc and wedge of lemon.

These can be frozen in advance.