- Serves: 4
- Cook Time: 2 minutes
- Prep Time: 15 minutes
- Effort: easy
- 300 g fresh salmon, cut into 2cm cubes
- 2 shallots, peeled and finely diced
- 4 sprigs dill, leaves picked from the stalks and finely chopped
- 1 tsp Dijon mustard
- 1 tsp freshly grated horseradish
- 2 tbsp crème fraîche
- 8 thin slices smoked salmon, each at least 10 cm long
- 1 small leek, washed
For the dressing
- 1 juice and grated zest of limes
- 1 tbsp water
- 6 tbsp extra virgin olive oil
- half cucumber, de-seeded and finely diced
- 1 small green apple
- 4 sprigs sprig dill, picked from the stalks and finely chopped
Tips and Suggestions
These parcels are like presents that you can fill it with whatever you like. If marinated salmon is not your thing an old fashioned mixture of sour cream, boiled egg, capers and parsley is wonderful. A mixture of crab meat and avocado would be good too. You can prepare them well in advance - the salmon tartare will be fine for about 12 hours and you can make the dressing at the same time or even earlier. Just add the cucumber, apples and dill at the last minute.
1. To make the salmon tartare: mix the diced salmon with the chopped shallot, dill and mustard. Add the grated horseradish and crème fraiche and season.
2. Lay the slices of smoked salmon flat in four squares, each made from 2 slices. Place a quarter of the salmon tartare in the centre of each square of smoked salmon. Fold the sides over the top to make little parcels.
3. Cut the leek cut in half lengthways and trim into 8 ribbons each 25 cm long. Blanch them in boiling water then refresh in a bowl of iced water.
4. Make 4 crosses with the ribbons of leek and place each salmon parcel, smooth side down, on top of one of these crosses. Fold the ends of the leek over the salmon and turn them over. Your parcels are now beautifully wrapped.
5. To make the dressing: mix the lime zest, lime juice and the water together, whisk in the oil and season.
6. To serve, toss the cucumber, apple and dill with the dressing. Spoon onto four plates and put the salmon parcels in the middle.
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