Smoked Salmon Bulbs
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: Fish & Seafood
Description
Enjoy a mouthful of flavour with this pairing of dill, cream cheese and smoked salmon.
Ingredients
100 g smoked salmon – about one ribbon per serving
1 tub (250 g) cream cheese – 1 Tbsp (15 ml) per serving
1 punnet (30 g) chives, finely chopped
1 punnet (30 g) dill, finely chopped
freshly squeezed lemon juice
freshly milled black pepper
freshly milled black pepper
baguette rounds of about 5 mm thick, lightly brushed with olive oil, for crostini
lemon and chives for garnishing
Instructions
Cut a square of about 15 x 15 cm plastic wrap per portion. Cut the ribbons of salmon in half and place a square of about 8 x 8 cm in the middle of the plastic wrap. Mix the cream cheese, chives, dill, a dash of lemon juice and the black pepper together. Place a tablespoon of the mixture in the middle of the salmon squares. Fold the four corners of the plastic wrap together and twist tightly to form a ball. Refrigerate until you are ready to serve. Remove the salmon from the plastic wrap.
Brown the baguette rounds in a heated pan to make crisp crostini. Place the crostini on a plate and top with a salmon bulb. Add a slice of lemon, chives and a sprinkling of black pepper.
