Smoked Salmon and Rice Salad Parcels
This is a simple healthy Salmon Recipe for any kind of occasion.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2-4 | Smoked Salmon | Starter,Main | Boil,Steam | 30 mins to 1 hour |
Ingredients
- 175 g (1 cup) mixed wild rice
- 8 slices smoked salmon
- 350 g Basmati rice
- 10 cm/4 in diced cucumber
- 225 g feta cheese, cubed
- 8 cherry tomatoes , quartered
- 2 tbsp mayonnaise
- 2 tsp fresh lime juice
- 1 tbsp chopped fresh chervil
- Salt and ground black pepper
- Lime slices, fresh chervil to garnish
Method
1. Cook the rice according to the instructions on the packet. Drain, turn into a bowl and allow to cool. 2. Line four ramekins with clear film (plastic wrap), then line each ramekin with two slices of smoked salmon. (Reserve any extra pieces of smoked salmon for the tops of the parcels.)
3. Add the cucumber, feta and tomatoes to the rice and stir in the mayonnaise, lime juice and chervil. Mix together well and season with salt and pepper to taste.
4. Spoon the rice mixture into the salmon-lined ramekins. Place any extra pieces of smoked salmon on top, then fold over the overlapping pieces of salmon so that the rice mixture is completely encased. 5. Chill the parcels for 30 – 60 minutes, then invert each parcel onto a plate, using the clear film to ease them out of the ramekins. Carefully peel off the clear film.
6. Garnish each parcel with slices of lime and a sprig of chervil.
