Smoked salmon and crayfish parcels

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Recipe review

Fab finger food

5/5 Gravad lax, crayfish tails, sour cream - I'm in heaven already. Jerry, aka Chef (talk)

Smoked salmon and crayfish parcels
Smoked salmon and crayfish parcels
Servings:6 as a starter
Calories per serving:119
Ready in:20 minutes
Prep. time:20 minutes
Cook time:none
Difficulty:Average difficulty
Recipe author:Chef
First published:14th August 2012

Well this didn't look like the restaurant version I had last week, though it tasted as good. I thought the gravad lax sheets would be much larger, allowing the filling to be completely wrapped, they were not!

If the filling were a much thicker consistency, it could be better wrapped with small sheets of salmon, any suggestions welcome.

I did have an idea that I'll try next time: cut the gravad lax into small squares, place a whole crayfish or two on top and dress with the sour cream mixture, though they wouldn't be parcels then.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Method

  1. Roughly chop the crayfish tails
  2. Pour the sour cream to a bowl, add the dijon mustard, dill, crayfish tails, mix well and season to taste with salt and pepper
  3. Take a large tablespoon of the filling and wrap or roll in a sheet of gravad lax. I found a tablespoons helped with this but it was still near impossible to get a presentable result.

Serving suggestions

Serve with lemon wedges.

See also

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