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Smoked salmon and crayfish parcels: Difference between revisions
Smoked salmon and crayfish parcels (view source)
Revision as of 14:37, 22 December 2021
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|title=Smoked salmon and crayfish parcels a fish recipe | |title=Smoked salmon and crayfish parcels a fish recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |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 | |description=Well this didn't look like the restaurant version I had last week, though it tasted as good | ||
}} | }} | ||
<!-- /seo -->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 | {{recipesummary | ||
|TotalCalories = 717 | |TotalCalories = 717 | ||
| Line 20: | Line 22: | ||
|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = none | |CookTime = none | ||
|Image = [[Image:Smoked salmon and crayfish parcels recipe.jpg| | |Image = [[Image:Smoked salmon and crayfish parcels recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Fab finger food</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Gravad lax, crayfish tails, sour cream - I'm in heaven already.</span> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry]]</span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| Line 34: | Line 47: | ||
| 150 g [[Soured cream|soured cream]] | | 150 g [[Soured cream|soured cream]] | ||
| 1 teaspoon [[Dijon Mustard|Dijon mustard]] | | 1 teaspoon [[Dijon Mustard|Dijon mustard]] | ||
| 2 | | 2 tablespoons of [[Dill|dill]], finely chopped | ||
| [[Sea Salt|sea salt]] and freshly [[Ground black pepper|ground black pepper]] | | [[Sea Salt|sea salt]] and freshly [[Ground black pepper|ground black pepper]] | ||
| [[Lemon wedges]] to serve | | [[Lemon wedges]] to serve | ||
| Line 52: | Line 65: | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Norwegian recipes]] | [[Category:Norwegian recipes]] | ||
[[Category: | [[Category:Danish recipes]] | ||
[[Category:Starters]] | [[Category:Starters]] | ||
[[Category:Fish recipes]] | [[Category:Fish recipes]] | ||
| Line 59: | Line 72: | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||
<!-- footer hashtags --><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><!-- /footer hashtags --> | |||