Smoked Salmon Creams
Smoker Salmon served in ramekins with soft cheese, lime juice and chives.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Starter | Uncooked | Less than 30 minutes |
Ingredients
- 15ml spoon oil
- 4 stalks asparagus, cooked as pack instructions
- 125g smoked salmon
- 200g soft cheese
- juice of ½ lime
- 15ml spoon chopped chives
- freshly ground black pepper
Method
Very lightly oil 4 ramekins and place a tip of asparagus in each base.
Place a piece of salmon over the asparagus in each dish, allowing it to overhang the edges of the dishes.
Chop the rest of the smoked salmon and tender parts of the asparagus, place in a bowl and mix with the soft cheese, lime juice, chives and freshly ground black pepper.
Divide the mixture between the ramekins and turn the overhanging salmon over the filling.
Cover with clingfilm and chill for at least 3 hours.
Turn out the creams on to serving plates and garnish with lime slices and chives.
