Smoked salmon and crayfish parcels: Difference between revisions
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|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 | ||
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<!-- /seo --> | <!-- /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 | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = none | |CookTime = none | ||
|Image = [[Image:Smoked salmon and crayfish parcels recipe.jpg|alt=Electus]] | |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> | |||
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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 | | 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:Uncooked]] | [[Category:Uncooked]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- 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 | |
|---|---|
 |
| Servings: | 6 as a starter |
| Calories per serving: | 119 |
| Ready in: | 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | none |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 14th August 2012 |
|
Best recipe reviewFab finger food 5/5 Gravad lax, crayfish tails, sour cream - I'm in heaven already. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150 g cooked crayfish tails
- 200 g thinly sliced gravlax (Ikea sell this in the food section of all their stores)
- 150 g soured cream
- 1 teaspoon Dijon mustard
- 2 tablespoons of dill, finely chopped
- sea salt and freshly ground black pepper
- Lemon wedges to serve
Method
- Roughly chop the crayfish tails
- Pour the sour cream to a bowl, add the dijon mustard, dill, crayfish tails, mix well and season to taste with salt and pepper
- 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
- Crispy crayfish patties
- Crayfish chili quiche
- Devilled crayfish tails
- Smoked salmon and crayfish parcels
- Fishermans pie with crayfish and squash mash
- Crayfish, avocado and grapefruit salad
- Garlic and crayfish pizza
- Spaghetti squash with cheese and chili crayfish
- Crayfish bisque
- Filo pastry wrapped crayfish
- Sopa Donosti (TM)
- Crayfish bisque - information about the canned version, not a recipe
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