Smoked Salmon, Crab and Ginger Parcels
Delicious pastry parcels containing salmon, white crab meat, ginger, parsley, chives, egg and yogurt. Served with wholemeal bread.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Starter | Bake | Less than 30 minutes |
Ingredients
- 340g good quality smoked salmon or gravad lax
- 170g white crab meat
- 2 x 5ml spoons fresh root ginger, peeled and grated
- 1/2 x 15ml spoon finely chopped parsley
- 1 x 5ml spoon finely chopped chives
- a squeeze of lime or lemon juice
- 1 egg, hardboiled and chopped
- 2-3 x 15ml spoon low fat yogurt or mayonnaise
- salt and freshly ground black pepper
To serve:
- slices of wholemeal bread
- 4 lime or lemon wedges
- flat leaf parsley sprigs
Method
Lay the smoked salmon pieces on a board. Cut strips of salmon about 10-12cm (4-5 inch) long. Take two strips of salmon and lay one across the other to form a cross.
Mix the crabmeat, herbs, lemon juice, egg, ginger and yogurt (mayonnaise) together and season to taste with salt and pepper.
Put spoonfuls of the crabmeat in the centre of the cross of fish and fold the fish around the crab, to form a parcel. Make two parcels per person.
To serve:
Arrange the parcels on individual serving plates with a couple of delicate slices of bread. Decorate with the lemon wedges and parsley.
