Smoked salmon and crayfish parcels: Difference between revisions

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|title=Smoked salmon and crayfish parcels a fish recipe
|title=Smoked salmon and crayfish parcels a fish recipe
|titlemode=replace
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|keywords=Smoked salmon and crayfish parcels Fish recipes
|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.


<!-- /seo -->
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.
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|TotalCalories = 717
|TotalCalories = 717
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  |PrepTime = 20 minutes
  |PrepTime = 20 minutes
  |CookTime = none
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  |Image = [[Image:Smoked salmon and crayfish parcels recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Smoked salmon and crayfish parcels recipe.jpg|thumb|middle|none|alt=Electus]]
 
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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!
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Fab finger food</span>''


If the filling were a much thicker consistency, it could be better wrapped with small sheets of [[Salmon|salmon]], any suggestions welcome.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


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.
<span class="reviewDesc">Gravad lax, crayfish tails, sour cream - I'm in heaven already.</span>
<span class="reviewAuthor"> [[User:Chef|Jerry]]</span></span>
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{{RecipeIngredients
{{RecipeIngredients
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| 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 tablespoon [[Dill|dill]], finely chopped
| 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
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[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Scandinavian recipes]]
[[Category:Norwegian recipes]]
[[Category:Danish recipes]]
[[Category:Starters]]
[[Category:Starters]]
[[Category:Fish recipes]]
[[Category:Fish recipes]]
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[[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 -->

Latest revision as of 14:37, 22 December 2021

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.

Smoked salmon and crayfish parcels
Electus
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

Best recipe review

Fab finger food

5/5

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

Jerry

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

Randomly pick another recipe 🍴

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#crayfishtails #smokedsalmonandcrayfishparcels #dijonmustard #dill #lemonwedges #gravadlax #gravlax #starter #salmon #groundblackpepper #souredcream

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