150g smoked salmon slices
75g peppered smoked salmon* (store bought)
65g cream cheese
15ml lemon juice
50ml thickened cream
1 tablespoon chives, finely chopped
1/2 teaspoon dill, chopped + extra for garnish
1 pinch cayenne pepper
Extra virgin olive oil or grapeseed oil for greasing
Sea salt & cracked pepper
1 continental cucumber
2 tablespoons baby capers
1/2 lemon, sliced
Lemon infused oil* (store bought) optional
Toasted baguette or sesame bark* (store bought) optional
Serves 2 (This recipe can be made the day before up to step 4)
- Rub the inside of 2 x (8 x 5 cm) ramekins with oil and line with plastic wrap. Line with smoked salmon slices, arranging them so that they overlap slightly and come far enough up over the sides to cover the surface once it is filled. Place in the fridge until the filling is prepared.
- In a food processor combine cream cheese, lemon juice and cream and blitz until smooth. Add peppered smoked salmon and blitz until combined. Transfer to a bowl and add chives, dill, cayenne pepper and season to taste, (add more cayenne pepper as desired).
- Spoon filling into the prepared ramekins and fold the smoked salmon slices up to neatly cover the filling, cover with plastic wrap and chill for at least six hours or overnight.
- To prepare the cucumber, cut the cucumber in half. To make cucumber rolls, using one-half slice the cucumber with a julienne vegetable peeler on each side and then roll 5 slices. Cut each one in half so you have 10 rolls and set aside on a plate. With the other half of cucumber, cut in half length ways and take out seeds with a spoon, then cut slices of cucumber 3mm thick and set aside on a plate. Cover cucumber garnish with plastic wrap and place in the fridge ready for plating.
Place sliced cucumber in the middle of each serving plate. Un-mould salmon parcels and place them on top of the sliced cucumber. Arrange 5 cucumber rolls around the outside of each salmon parcel. Arrange 5 watercress sprigs, ends resting underneath the salmon. Arrange 2 slices of lemon on top of each parcel and scatter baby capers around the outside. Garnish with dill sprigs and drizzle lemon infused oil around the plate and serve. Serve with toasted baguette, sesame bark or something toasty if desired.
*Lemon infused oil can be found in most supermarkets and sesame bark is available at all gourmet food stores.