Smoked salmon parcels filled with cream cheese, lime and dill
Recipe Notes: Any bits of salmon left over after you line the ramekins can be shopped and added to the filling. Be careful not to over mix after you add the horseradish so as there are hints of it throughout. Lastly, if you want to make this without all the fuss (or waiting for it to chill) simply spread the finished filling onto flat pieces of the salmon and roll. Cut into 1 inch thick slices and serve.
Serves about 6
12 ounces thinly sliced smoked salmon (not lox)
6 ounces cream cheese, softened
3 tablespoons extra virgin olive oil, divided
2 teaspoons fresh lime juice
1/3 cup finely chopped fresh dill weed
Black pepper to taste
3 – 4 teaspoons creamy horseradish or prepared extra-hot horseradish
Thin lime wedges and fresh dill sprigs, for garnish
1. Prep Ramekins or Tins: Lightly oil ramekins with olive oil.
2. Line Dishes with Salmon: Line each ramekin or muffin tin with a single layer of smoked salmon and gently press to fit the dish so that there are no gaps, allowing extra to overlap so you can fold it over the top.
3. Mix Filling: In a small bowl, stir the cream cheese, remaining 2 tablespoons olive oil, and lime juice until well combined (may need to use the electric hand mixer on low here). Add dill weed and pepper and stir to combine.
4. Finish Filling: Dollop the horseradish around in a few spoonfuls, then gently fold into cream cheese mixture, careful not to blend to thoroughly; you want hints of the spicy horseradish throughout but not in every bite.
5. Fill Parcels: Fill each salmon lined cup with the cream cheese mixture and fold over the remaining salmon to make a parcel, filling any spaces with salmon.
6. Cover & Chill: Cover with plastic wrap and chill for at least 2 hours or overnight.
7. Finish & Serve: To serve, turn out onto plate, cut in half and garnish with a wedge of lime and a sprig of fresh dill for each half. Enjoy.
