100 g (4 oz) smoked salmon pieces
15 g (2 tbsp) fresh parsley, chopped
freshly ground black pepper
juice of 2 lemons
25 g (1 oz) cream cheese
30 ml (2 tbsp) double or whipping cream
15 g (2 tbsp) fresh parsley, chopped
freshly ground black pepper
juice of 2 lemons
25 g (1 oz) cream cheese
30 ml (2 tbsp) double or whipping cream
method
1. Preparation Select a few small pieces of smoked salmon and retain for garnish.
2. Pound, sieve or blend the remainder, then add a good shake of black pepper and lemon juice and mix well.
3. Add the smoked salmon and chopped parsley to the cream cheese and double or whipping cream. Mix well.
4. Serve in small ramekins with triangles of toast.
5. This mixture can also be piped on crackers or toast to serve as canapes decorated with small curls of smoked salmon.
2. Pound, sieve or blend the remainder, then add a good shake of black pepper and lemon juice and mix well.
3. Add the smoked salmon and chopped parsley to the cream cheese and double or whipping cream. Mix well.
4. Serve in small ramekins with triangles of toast.
5. This mixture can also be piped on crackers or toast to serve as canapes decorated with small curls of smoked salmon.
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