Smoked Salmon Parcels With a Creole Surprise
By Gabriel Gaté
150 grams Creole-smoked salmon
2 eggs, hard-boiled, peeled and chopped
2 tablespoons cream
2 tablespoons chives, sliced finely
1 tablespoon lemon juice
1 avocado, peeled and diced
20 medium to large slices of smoked salmon
Dill, to garnish
Remove the skin from the Creole-smoked salmon and remove any bones.
Cut the salmon into small pieces and place into a bowl with the chopped eggs, cream, chives and lemon juice. Mix together gently until well combined.
Place a 15cm square of plastic wrap on a plate and place on top a slice of smoked salmon. Spoon about 2 teaspoons of the Creole filling into the centre of the salmon slice.
Close the parcel, holding the ends of the plastic wrap tightly to make the contents rounded. Continue this process, and then refrigerate the parcels for at least 15 minutes.
Remove the plastic wrap and place the salmon parcels onto a serving platter.
Garnish with sprigs of dill and serve.
Makes 20 parcels A really clever and delicious nibble.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"