Try this delicious dish as a cheeky Christmas alternative.
Serves 4
Ingredients
400G Smoked salmon
1 x 170g Tin crab meat drained
150g cooked prawns
150g cream cheese
Juice ½ lemon
2 tbs fresh dill chopped plus extra for garnish
2 tbs chives chopped
Dressing:
1 tbs horseradish sauce
3 tbs crème fraiche
Juice ½ lemon
1 Granny smith apple cut into matchsticks
4-5 radishes thinly sliced
Salad leaves for serving
Chives to create a ribbon effect on the parcel
Method
1. Trim the smoked salmon slices into a rough square, then add any trimmings into a bowl along with the crab, prawns, cream cheese, dill, chives, lemon juice and seasoning, mix and set aside.
2. Place a piece of Clingfilm into a ramekin then lay in the blanched chives in a criss-cross , then line with a piece of smoked salmon (you may need two slices depending on the size of the slices and the size of the ramekins).
3. Spoon a quarter of the mixture inside then fold in any of the salmon overlapping, pull up the sides of the Clingfilm to cover then chill in the fridge until needed.
4. Mix the crème fraiche, horseradish, and lemon juice along with some seasoning then dress the leaves, apple and sliced radish.
5. To serve remove the salmon from the Clingfilm then place on top of the salad, drizzle round some more of the dressing.