This is my last post before Easter and my
trip to Poland.
I have some time off, so there will be a short break on my blog. Please do not
forget about me, because like Terminator "I'll be
back" and it will be fab time to go back to cooking and blogging - asparagus
in season. Shall I say "I'll be back with a bunch of asparagus"?
Before I go I would like to show you
something that looks nice and I think this is very interesting way of
presenting cream cheese. I found the idea of wrapping cream cheese in smoked salmon in some ancient
"Dales Life" magazine (recipe by Merry Berry) and originally the
cooked and chopped prawns were used for a fillingalong with cheese. Since I tried the original
one I went through several variations and all of them seemed fine i.e. chopped
smoked salmon, gherkins, various herbs and today I will show you one with
capers.
This is very rich dish so do not be tempted
to serve one to one person only. In my opinion one parcel served with some
crusty bread or toast or even good quality crackers or oat cakes should serve
up to 3 people as a snack or starter. I cut each in six and let guest help
themselves.
I wish you happy Easter and talk to you
when I get back!
Makes 2
4 large slices of smoked salmon
about 150g cream cheese
1 tbsp salted capers, rinsed and
chopped
2 tbsp of fresh dill, chopped
zest of one lemon
1 tsp of lemon juice
salt (optional, capers are salty)
freshly ground black pepper
some salad leaves and lemon wedges to
serve
springs of fresh dill to garnish (optional)
Mix the cream cheese with lemon zest and
juice, capers, dill and freshly ground black pepper.
Line two soufflé dishes with some cling
film making sure it is overlapping the dishes. Next line the dishes with smoked
salmon slices in the same way - some of the fish should overlap each dish. Next
add the cheese to the dishes and gently press with a spatula or spoon. Cover
with the overlapping smoked salmonand then with the cling film and place in
the fridge. Ideally overnight, but 2 hours will do. I also try to press them
with some weight while they are resting.
Remove from the fridge, unwrap the foil and
gently place upside down onto a serving plate. Garnish with some salad leaves,
lemon wedges and serve.
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