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{{#seo:
|title=Smoked salmon and crayfish parcels a fish recipe
|titlemode=replace
|keywords=#crayfishtails #smokedsalmonandcrayfishparcels #dijonmustard #dill #lemonwedges #gravadlax #gravlax #starter #salmon #groundblackpepper #souredcream
|hashtagrev=032020
|description=Well this didn't look like the restaurant version I had last week, though it tasted as good
}}
Well this didn't look like the restaurant version I had last week, though it tasted as good. I thought the [[Gravad lax|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|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.
{{recipesummary
|TotalCalories = 717
|PortionCalories = 119
|DatePublished=14th August 2012
|Author=Chef
|Servings = 6 as a [[Starter|starter]]
|Difficulty = 2
|TotalTime = 20 minutes
|PrepTime = 20 minutes
|CookTime = none
|Image = [[Image:Smoked salmon and crayfish parcels recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Fab finger food''

5/5 

Gravad lax, crayfish tails, sour cream - I'm in heaven already.

 [[User:Chef|Jerry]]
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{{RecipeIngredients
| 150 g cooked [[Crayfish tails|crayfish tails]]
| 200 g thinly sliced [[gravlax]] (Ikea sell this in the food section of all their stores)
| 150 g [[Soured cream|soured cream]]
| 1 teaspoon [[Dijon Mustard|Dijon mustard]]
| 2 tablespoons of [[Dill|dill]], finely chopped
| [[Sea Salt|sea salt]] and freshly [[Ground black pepper|ground black pepper]]
| [[Lemon wedges]] to serve
}}
===Method===

{{RecipeMethod
| Roughly chop the [[Crayfish tails|crayfish tails]]
| Pour the [[Sour cream|sour cream]] to a bowl, add the [[Dijon Mustard|dijon mustard]], [[Dill|dill]], [[Crayfish tails|crayfish tails]], mix well and season to taste with [[Salt|salt]] and [[Pepper|pepper]]
| Take a large tablespoon of the filling and wrap or roll in a sheet of [[Gravad lax|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|lemon wedges]].
==See also==
{{Template:Crayfish recipes}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Norwegian recipes]]
[[Category:Danish recipes]]
[[Category:Starters]]
[[Category:Fish recipes]]
[[Category:Sea fish recipes]]
[[Category:Shellfish recipes]]

[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/crayfishtails|#crayfishtails]] [[Special:Search/smokedsalmonandcrayfishparcels|#smokedsalmonandcrayfishparcels]] [[Special:Search/dijonmustard|#dijonmustard]] [[Special:Search/dill|#dill]] [[Special:Search/lemonwedges|#lemonwedges]] [[Special:Search/gravadlax|#gravadlax]] [[Special:Search/gravlax|#gravlax]] [[Special:Search/starter|#starter]] [[Special:Search/salmon|#salmon]] [[Special:Search/groundblackpepper|#groundblackpepper]] [[Special:Search/souredcream|#souredcream]]
</code>

Smoked salmon and crayfish parcels - Revision history

Chef: Larger images for small media devices