If you are a fan of Smoked salmon, then you are bound to be a fan of my Smoked Salmon parcel. Extravagantly stuffed full of crab and prawns and a little home made smoked salmon pate, it really is a fish and seafood lovers dream.
Smoked Salmon Parcel
The finished product looks stunning, I have served them at dinner parties as they can be made in advance and stored in the fridge, making them a super simple element to an elaborate menu – they certainly have the wow factor!
Often, I use black caviar as the topping and then serve with a tiny dish of marie-rose sauce, the saltiness of the caviar is definitely a great combination with the delicate seafood flavours. If however, Caviar is not available, I whip up an ultra simple Smoked salmon pate (2 minutes and it’s done kinda simple), pop some inside and a little on top to garnish.
You will need 2 little moulds (I use a 4cm wide x 6cm tall shape) but a small metal chef’s ring would be perfect.
I hope you enjoy this as much as I do, it’s fun to make and rather gratifying to produce something so pretty when it’s so simple!
Smoked Salmon Parcel, filled with crab and prawns
Ingredients
- 200g pack of Smoked Salmon or Gravadlax
- 6-8 large shell on prawns (cooked and with shell removed)
- 1 small tin of white crabmeat (or the white meat from 1 dressed crab)
- 2 tablespoons Philadelphia Cheese
- 1 teaspoon Tomato ketchup
- 1/4 teaspoon paprika (hot or sweet dependent on your preference)
- Lemon to garnish
Instructions
- Line 2 small chef rings, or similar shaped mould with cling film, letting enough hang over the sides to wrap the finished parcel (the one I use is 4cm wide x 6cm tall)
- Line both moulds completely with the smoked salmon, ensuring there are no holes, a little overhanging Salmon is great
- Finely chop the small remnants of smoked salmon and keep to one side
- Sieve the tinned crab, squeezing out excess moisture
- Chop Prawns into small pieces
- Mix the Philadelphia, Paprika and Tomato ketchup together, then add a tablespoon of the chopped up Smoked Salmon
- Starting with this Philadelphia mix, layer a small amount of the Philadelphia 'pate', followed by crab, then prawns
- Continue layering until the mould is completely full
- Tuck any excess Smoked Salmon over the top and then wrap with the cling film
- When ready to serve, gently pull out of mould, carefully unwrap cling film and serve upside down
- Garnish with a little of the Philadelphia mix on top
- A tiny wedge of lemon also looks pretty!
- Yum!
Leave a Reply