* 175g (6 oz) Basmati rice
* 8 slices of Gravadlax - about 350 g (12 oz)
* 10 cm (4") of Cucumber, peeled and finely chopped
* 6 Cherry tomatoes, quartered
* 2 tablespoons Soured cream
* 2 teaspoons Lime juice
* 1 tablespoon freshly chopped Parsley
* 225g (8 oz) Goats' cheese, cubed
* Sea salt & Freshly ground black pepper
'''to garnish'''
* Lime wedges

===Method===
* Rinse the Rice very well under cold running water
* Add to a large pan of Boiling water, return to the Boil and cook for 12 to 15 minutes
* Drain well and allow to cool
* Line four Ramekins with Cling-film
* Use two pieces of Gravadlax to line the Ramekins, reserving any trimming to use as 'lids'
* Add the goats' cheese, Lime juice, Parsley, Rice, Cucumber, soured cream and Tomatoes to a bowl and mix well. Season with Salt and Freshly ground black pepper
* Spoon the mixture into the gravadlax-lined Ramekins.
* Fold the gravadlax and any trimmings over the mixture so it is completely covered
* Place in the Fridge to chill for 30 minutes

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